10 garlic scapes.
5 cups of beef broth
1 cup of dry sherry
¼ cup of olive oil
French bread, sliced and toasted
Grated Parmesan cheese
Salt and pepper
Sauté the garlic in the olive oil until it turns golden.
Heat the beef broth with sherry. When the broth reaches the boiling point, add garlic and the olive oil.
Season with salt and pepper to taste; then simmer for about 30 minutes.
Strain out the garlic and reheat.
Sprinkle toasted French bread slices generously with Parmesan cheese, then place them in a 425°F (220°C) oven for about 3-4 minutes.
Put the hot toast in the bottom of soup dishes; then pour the soup over top.