Roasted Garlic/Chicken Soup

1. 1

   Place garlic heads,upright,in a shallow 8 cup casserole, ovenproof, dish.

2. 2

   Pour a 1/2 cup of chicken stock over the garlic.

3. 3

   Bake in 350F oven for 1 hour.

4. 4

   Allow buds to cool, then squeeze the garlic puree from the skins.

5. 5

   Meanwhile, melt the butter in a large skillet,stir in the dill.

6. 6

   Add bread cubes and toss, cook until cubes are crisp (about 5 minutes), set aside.

7. 7

   In a saucepan combine the 4 cups of chicken stock, chicken, garlic puree, wine, salt & pepper.

8. 8

   Bring to a boil.

9. 9

   Preheat the broiler.

10. 10

    Pour hot soup into 4 oven proof soup bowls.

11. 11

    Add croutons, sprinkle with the cheese.

12. 12

    Broil for 3 minutes or until the cheese is bubbly and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.