Roasted Garlic/chicken Soup

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 2 heads garlic, whole, unpeeled, just the tops cut off the heads to expose the tip of the cloves
• 1 chicken breast, thinly sliced
• 4 1/2 cups chicken stock
• 2 tablespoons butter
• 1 tablespoon chopped fresh dill weed
• 3 slices whole wheat bread, cut into 1-inch cube
• 1/4 cup dry wine
• salt and pepper
• 1/2 cup grated provolone cheese

Recipe

• 1 place garlic heads,upright,in a shallow 8 cup casserole, ovenproof, dish.
• 2 pour a 1/2 cup of chicken stock over the garlic.
• 3 bake in 350°f oven for 1 hour.
• 4 allow buds to cool, then squeeze the garlic puree from the skins.
• 5 meanwhile, melt the butter in a large skillet,stir in the dill.
• 6 add bread cubes and toss, cook until cubes are crisp (about 5 minutes), set aside.
• 7 in a saucepan combine the 4 cups of chicken stock, chicken, garlic puree, wine, salt & pepper.
• 8 bring to a boil.
• 9 preheat the broiler.
• 10 pour hot soup into 4 oven proof soup bowls.
• 11 add croutons, sprinkle with the cheese.
• 12 broil for 3 minutes or until the cheese is bubbly and serve.