CALIFORNIA-FRENCH STYLE GARLIC-CHEESE SOUP RECIPE

Sta Monica Bay, Sunrise looking north west to Malibu

This is a complete meal in a bowl soup, simple, economical and very very delicious.

Serves 6 main course bowls

8 cups chicken, beef or strong vegetable broth   (Broth has a more stronger flavor than stock..if not available then use 10 cups of stock and reduce down to 8 by long simmering)

14 cloves smashed and minced
2tbsp olive oil
1 cup minced parsley/cilantro
1tbsp all purpose flour
salt &pepper to taste
1 cup minced celery
1 cup minced green bell pepper ( optional)
1 tsp hot red pepper flakes ( optional)
1 tsp dried oregano
2 bay leaves
2 cups cooked chickpeas or other beans  (if canned then well rinsed and drained)
2 cups minced onion
1 cup dry wine  ( red or white and this is also optional)
3 large eggs beaten

6 slices 1/2 inch thick  wholewheat bread

6 slices melting cheese (Lancashire, Cheddar, Monterey Jack, Fontina, Gruyere, & etc.)

2 chopped avocado's drizzled with lime/lemon juice ( to prevent discoloration and also add flavor)

In a heavy bottomed large saucepan,  heat the oil and slowly cook the garlic, until it turns golden then add the celery and bell pepper, increase the heat & saute for 5 mins without coloring.
Add the flour and cook until slightly browned, then gradually add the hot stock,wine, herbs.spices and seasonings, stirring well to avoid lumps.
Simmer lidded for 1 hour.
Remove any scum as it simmers.

After 1 hour check seasonings, and remove the bay leaves... adding more salt & pepper, keep simmering and gently stir in the beaten eggs.
Add chopped parsley/cilantro.
Serve in warm bowls containing a toasted piece of bread topped with sliced cheese.

Place the bowls under a broiler and melt the cheese.

Serve immediately topped with avocado chunks...and enjoy!
 

 

Sta Monica Pier, Sta Monica California