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. ---------------------------------------------------------------------------
Nutrition
Ingredients
