| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
California |
Soups |
4 |
Servings |
INGREDIENTS
| 40 |
|
Cloves fresh garlic, minced |
| 3 |
tb |
Butter |
| 2 |
cn |
10 3/4 oz. ea chicken broth |
| 2 |
cn |
Water |
| 1/2 |
c |
Extra dry champagne |
| 4 |
|
Slices French bread |
| 4 |
|
Slices Gruyere cheese |
|
|
Cayenne pepper |
|
|
Minced chives |
INSTRUCTIONS
Saute garlic in butter for 10 minutes, stirring often. Do not brown. Add
broth, water, champagne and simmer 5 minutes. Toast bread. Ladle soup into
bowls. Float bread on top of soup, sprinkle with cheese and bake at 475
degrees, uncovered, for 15 minutes. Sprinkle with cayenne and chives.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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