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
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.