Baked Garlic Soup With Herb Toast

1 Head garlic

1 tb Extra virgin olive oil

1 tb Balsamic vinegar -- or

Brandy 1 Sprig fresh rosemary --

(3-inch) SOUP: 3 c Vegetable broth

1/2 c Dry white wine

Salt and pepper -- to taste HERB TOAST: 1/2 Loaf bread -- see note

1 Clove garlic -- cut once

Lengthwise Extra virgin olive oil 1/2 c Grated Parmesan cheese

1 tb Garlic chives -- minced

Preheat the oven to 300F. Slice the top from the head of garlic and remove most of the papery outer skin from the head, but do not peel or separate into cloves. Place in a small ovenproof dish. Pour the olive oil over the top and add the vinegar and rosemary. Cover with aluminum foil and bake until very tender, about 1 hour. Remove from the oven and let cool. NOTE - Prepare 1/2 loaf of whole wheat Italian bread: cut diagonally into 1/2 inch-thick slices. Preheat the oven to 350F. Squeeze the softened garlic from the skins into a saucepan, and add the broth and wine. Heat to a simmer over medium-low heat and cook for 15 minutes. While cooking, make the herb toast. Bake the bread slices on a baking sheet until crisp but not golden, 6 to 8 minutes. Rub the bread with the cut sides of the garlic clove, then brush generously with oil. Sprinkle on a thin layer of the Parmesan cheese and chives. Bake until the cheese is melted, another 5 minutes. Serve immediately with the hot soup. Substitution for the Chinese garlic chives: 1 clove garlic and twice as much volumn of fresh chives.