Deb's Garlic Soup

Ingredients

• large head elephant garlic
• cup schicken broth
• tablespoon sbutter, softened, or to taste
• slice sbread
• tablespoon sgrated Parmesan cheese, or to taste
• pinch smoked paprika, or to taste
• Himalayan sea salt to taste
• pinch lemon-pepper seasoning, or to taste

Instructions

1. Peel and chop garlic. Transfer to a medium saucepan, add chicken broth, and bring to a slight boil. Remove soup from the heat and cover with a lid; let stand for 10 minutes.
2. Meanwhile, butter bread slices and sprinkle with Parmesan cheese and paprika. Place in a toaster oven and toast on the medium setting (5 or 6) until crusty just don't burn it. Remove toast from the oven and use a serrated knife to cut into small cubes.
3. Divide bread cubes between 4 soup bowls. Sprinkle with sea salt and lemon pepper seasoning. Use a ladle to stir soup, then scoop broth and garlic pieces and fill the bowls. Stir until bread cubes are well mixed, then serve.