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Garlic Soup
From: Alison
Green
- 2 tablespoons margarine
- 1 tablespoon olive oil
- 12 garlic cloves, quartered
- 6 slices Italian bread, cut into 1-inch cubes
- 1/2 cup dry red wine
- 6 cups vegetable stock, canned or use my favorite homemade stock
- 1 tablespoons chopped fresh parsley
- salt and pepper to taste
In a heavy pot, melt butter with olive oil over low heat.
Add garlic and cook 2 minutes; be careful not to burn.
Add bread to pan and toss.
Add wine, stock, and parsley.
Bring to a boil over medium heat, reduce heat to low, and cook 10
minutes.
Season wit h salt and pepper.
Serve. |
