Garlic Soup

Recipe of the Week
Garlic Soup
Courtesy of
Brad Delmonico


6 cups Vegetable Stock
6 slices Italian Bread, cut into 1-inch cubes
12 cloves garlic, quartered (use more if you like)
1/2 cup dry red Wine
2 Tbsp. Butter
1 Tbsp. Olive Oil
1 Tbsp. chopped fresh Parsley
Salt and Pepper to taste


In a heavy pot, melt the butter with the olive oil over low heat. Add the garlic and cook 2 minutes, being careful not to burn it. Add the bread to the pot and toss. Add the wine, stock, and parsley. Bring to a boil over medium heat, reduce heat to low, and cook 10 minutes.

Season with salt and pepper. Serve immediately.

Click here for more recipes

Have a recipe you’d like to share? Please send it via email to Contributed recipes may appear online or in the BHM newsletter.

Comments are closed.