ROASTED GARLIC/CHICKEN SOUP

Roasted Garlic/Chicken Soup image

Provided by Bergy

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

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 white wine
salt and pepper
1/2 cup grated provolone cheese

Steps:

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.