Roasted Garlic/Chicken Soup

Ingredients

• 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" cube
• 1/4 cup dry white wine
• salt and pepper
• 1/2 cup grated provolone cheese  
  

Directions
Place garlic heads,upright,in a shallow 8 cup cassarole, ovenproof, dish. Pour a 1/2 cup of chicken stock over the garlic. Bake in 350F degrees 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.