Instructions: To make the croutons:
Lay the bread slices on an ungreased cookie sheet and let the bread dry out for approximately 1 to 2 hours.

Preheat oven to 350 degrees.

Mix the rest of the crouton ingredients together. Brush or spread a teaspoonful or so onto each slice of bread. Bake in a 350-degree oven for 10 to 15 minutes or until well toasted.

To make the soup:
Heat the oil in a heavy saucepan and saute the garlic and onion until softened. if the pan becomes too dry, add 1 or 2 tablespoons of the chicken stock and continue cooking until the garlic and onion have softened.

Place the garlic and onion in a blender, add 1 cup of chicken stock, and puree. Pour the puree back into the saucepan and enjoy the wonderful aroma while you add the rest of the chicken stock, wine, pepper, and salt. Cook for 10 minutes over low heat.

Ladle into soup bowls and top each with one of the cayenne croutons and serve at once.

SERVING SUGGESTIONS: Serve as a first course with red meat for dinner. Or serve with Mushroom Spinach Salad (see recipe) for an interesting luncheon meal.

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