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1
Slice the bread into 1-inch slices.
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2
Place on a baking sheet and brush lightly with melted butter.
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3
Bake at 325 for 15 minutes, or until lightly browned.
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4
Turn the slices over, brush lightly with the melted butter and continue to bake until browned.
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5
Separate the garlic into cloves and peel.
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6
Place the cloves in a blender or food processor and process until garlic is pureed.
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7
Melt the 3 T. of butter in a large saucepan over low heat.
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8
Gradually add the pureed garlic.
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9
Cook, stirring, 2 minutes.
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10
Cover and simmer 20 minutes, stirring occasionally.
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11
Check to make sure the garlic doesn't burn - use low heat.
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12
Gradually stir in the flour to form a smooth paste; slowly stir in the chicken broth until the mixture is smooth.
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13
Bring to a boil and season with salt and pepper.
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14
Reduce heat and simmer over medium heat for 30 minutes.
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15
Pour the hot soup into ovenproof individual soup crocks or casseroles.
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16
Flatten 1 or 2 slices of toast and place on top of the soup.
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17
Cover the surfaces completely with Swiss cheese.
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18
Bake at 350 for 5 to 10 minutes until the cheese melts, then set the soup crocks under the broiler until the cheese browns lightly, if desired.
