Roasted Garlic and Bread Soup with Chorizo

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Prep Time 15

Cook Time 35

Total Time 55

Servings

Calories 440 kcal

Calories: 440 kcalCarbohydrates: 29 gProtein: 21 gFat: 26 gSaturated Fat: 9 gCholesterol: 55 mgSodium: 1350 mgFiber: 2 g

1 each Large onion thinly sliced
½ lb Chorizo sausage cut into 1/2 inch cubed
6 each Garlic cloves thinly sliced
1 tablespoon Olive oil
½ teaspoon Salt
1/8 teaspoon Black pepper freshly ground
2 cups day-old baguette or crusty bread cut into 1/2-inch cubes, with or without crust
4 cup Low sodium chicken or vegetable broth
½ cup Scallions chopped, both green and white parts

1. Preheat oven to 425 degrees F.
2. In a 9-by-13-inch pan, mix onion, chorizo, garlic, oil, salt, and pepper. Place on middle rack and roast for 15 minutes. Add bread, stir well, and roast another 5 minutes. Add broth, stir well, and continue roasting for another 20 minutes. Garlic should be tender and mash easily with the back of a spoon. Remove from oven and taste for seasoning. If there are any larger pieces of bread, mash them up slightly using the back of the spoon.
3. Serve hot, each bowl topped with a sprinkling of scallions.
Source: Hannaford fresh Magazine, January - February 2008

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