Served as starter. Non-vegetarian dish.

Spanish

FOR THE SOUP

1 teaspoon Olive Oil

1 Head Garlic, separated, peeled, and sliced

3 cup Chicken broth

1 Carrot, pared and cut into narrow 2 inch strips

1/4 cup diced red Pepper

1/8 teaspoon Black Pepper

2 Tablespoon minced Parsley

FOR THE CHEESE CROUTONS

4 (1 oz) slices Italian Bread

1 Garlic Clove, peeled and split

3/4 oz Parmesan Cheese, grated

To prepare soup:- In a medium nonstick saucepan, heat oil and add garlic. Cook, stir- ring constantly over low heat until pale gold (do not let garlic brown) Add 1/2 cup of water; cover and simmer until very soft. With a fork, mash the garlic to a smooth puree. Add broth, carrot, bell pepper, black pepper, and 1/4 cup of water and bring to boil. Reduce heat and simmer until carrots are barely tender, about 3 minutes. Sprinkle with parsley and serve with cheese croutons, if desired. To prepare the Cheese Croutons:- Preheat oven to 300 degree F. Bake the bread slices until dried, about 15 minutes. Rub each slice with cut side of garlic; sprinkle evenly with Parmesan cheese. Run under broiler to brown lightly. Keep warm.

Serves: 4

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