Yield: 4 Servings
|40||Cloves fresh garlic, minced|
|2 cans||10 3/4 oz. ea chicken broth|
|½ cup||Extra dry champagne|
|4||Slices French bread|
|4||Slices Gruyere cheese|
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.