GARLIC SOUP

10 20 cloves of garlic, peeled not cut
1/2 tsp pepper
2 T EVOO
1 T parsley, chopped
6 cups chicken stock
1/4 cup mayonnaise
1/2 tsp salt
12 rounds of toast, warm
6 T parmesan cheese

Sauté the garlic cloves gently, without bruising, in the olive
oil for ten minutes. 
Transfer them to a soup pot and add the stock and the 
seasonings. Cook for thirty minutes. Discard the garlic cloves.
Pour the soup into bowls; add the toast rounds, two for each
bowl, and garnish with the Parmesan cheese. 
 
T = tablespoon
EVOO = Extra Virgin Olive Oil