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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	2	heads	unpeeled cut	-	-	-	-
chicken breast	1		sliced	780.1798	0.0	94.5741	41.9573
chicken stock	4 1/2	cups		388.8	38.124	27.215999999999998	12.96
butter	2	tablespoons		171.0	7.857	5.343	14.4
dill weed	1	tablespoon	chopped	0.2392	0.039	0.0192	0.0062
wheat bread	3	slices	cut	-	-	-	-
white wine	1/4	cup		-	-	-	-
salt pepper				-	-	-	-
provolone cheese	1/2	cup	grated	231.66	1.4124	16.8828	17.5692

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.