Grilled Vegetable Soup
3 cups grilled vegetables
1 cup Chardonnay
1 can chicken broth
2 cups cream
Heat oil in a large skillet, add Chardonnay and reduce by half, add chicken broth, reduce by ¼, add vegetables, simmer 2 minutes, add cream; simmer 5 minutes Serve with large garlic croutons.

Garlic Croutons
1 loaf french bread, day old
2 garlic cloves
Salt
¼ cup olive oil
Grind garlic into paste with salt, add olive oil. Cut or tear bread into 2 inch chunks, lightly brush bread on all surfaces with garlic oil. Place in 400 degree oven, turn heat off and leave bread for 30 minutes or so until it is golden and crisp. Store in an air tight container.