Roasted Garlic Soup

Adapted from Mark Bittman's How to Cook Everything

Makes 4 servings

4 T olive oil
8 cloves garlic
1 T ground cumin or paprika or 1 tsp chili powder
4 thick slices of French or Italian bread (stale is fine, or toasted)
4 cups best chicken, beef or vegetable stock, preferably warmed
salt & freshly ground pepper to taste

Place olive oil in large deep saucepan and turn heat to medium.
Add garlic cloves and cook stirring occasionally; until they are golden brown.
Stir in the spice and cook, stirring for about one minute.
Remove the garlic and set aside.
Pour the stock into the saucepan and bring to a simmer. Add the salt, pepper and let the favors mingle for a few minutes over low heat.
Chop the garlic coarsely and return to the pot.
Place 1 piece of bread in each of the four bowls. Serve the soup over the bread.

Variation to try: Garlic Soup with Spinach & Tomatoes
After removing the garlic, add plum tomatoes (cored. peeled, seeded and chopped) until they break up, then add the stock. bring to a boil, lower heat and simmer for about 5 minutes. Add fresh 8 to 10 oz. chopped spinach (no stems) and cook for 3 to 4 minutes. Return the garlic the soup and serve over bread.