Roasted Garlic/Chicken Soup

Recipe by Bergy
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READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place garlic heads,upright,in a shallow 8 cup casserole, ovenproof, dish.
  • Pour a 1/2 cup of chicken stock over the garlic.
  • Bake in 350°F oven for 1 hour.
  • Allow buds to cool, then squeeze the garlic puree from the skins.
  • Meanwhile, melt the butter in a large skillet,stir in the dill.
  • Add bread cubes and toss, cook until cubes are crisp (about 5 minutes), set aside.
  • In a saucepan combine the 4 cups of chicken stock, chicken, garlic puree, wine, salt & pepper.
  • Bring to a boil.
  • Preheat the broiler.
  • Pour hot soup into 4 oven proof soup bowls.
  • Add croutons, sprinkle with the cheese.
  • Broil for 3 minutes or until the cheese is bubbly and serve.
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