Back in the 1980’s there was a place we liked to visit, Langley, Washington…on Whidbey Island. We always made sure to have lunch at a place called The Dog House Tavern. The kids ordered burgers, hubby ordered a sandwich and/or Chili or Givetch. I always ordered the Givetch.
On one of our visits hubby asked what was in the Givetch. The waiter said it was actually a very simple recipe, Chicken stock, vegetables they had on hand and shredded cheese. This was put under a broiler to melt the cheese. It seems that there was always carrot, celery and onion. Usually peas, green beans and zucchini. Sometimes tomatoes, broccoli, cauliflower or mushrooms.
The only problem with making my own is that it never tastes as good as the soup from the Dog House. Unfortunately, we don’t live in Washington anymore and the fantastic Dog House is now closed.
I made a big pot of it yesterday.
My vegetables are sweet onion, scallions, leeks, carrots, celery, green beans, peas, 2 tomatoes and zucchini.
I used a little olive oil to saute the onions, leeks and celery. I poured in a 32 ounce box of chicken stock then added the rest of the vegetables. I put 2 cups of soup into oven proof mugs and topped each with shredded Monterey Jack cheese and stuck it under the broiler for a few minutes.
The picture above is my lunch, all ready to go under the broiler.
No Gluten and nothing raw.
Here’s cheers to lunch!