California Garlic Soup Fondue
Yield
8 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 40 | each |
garlic cloves
fresh, minced |
|
| 3 | tablespoons |
butter
|
|
| 10 ¾ | ounces |
chicken broth
|
|
| 2 | cans |
water
|
*
|
| ½ | cup |
champagne
extra dry |
*
|
| 4 | slices |
french bread
|
*
|
| 4 | slices |
gruyere cheese
|
|
| 1 | x |
cayenne pepper
|
*
|
| 1 | x |
chives
minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4E+1 | each |
garlic cloves
fresh, minced |
|
| 45 | ml |
butter
|
|
| 310.7 | ml/g |
chicken broth
|
|
| 2 | cans |
water
|
*
|
| 118 | ml |
champagne
extra dry |
*
|
| 4 | slices |
french bread
|
*
|
| 4 | slices |
gruyere cheese
|
|
| 1 | x |
cayenne pepper
|
*
|
| 1 | x |
chives
minced |
*
|
Directions
Sauté 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 F., uncovered, for 15 minutes.
Sprinkle with cayenne and chives.
