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Canyon Ranch Garlic Soup
4 c Chicken broth
1 Large tomato, peeled, seeded
Black pepper to taste
2 Egg whites
10 Large garlic cloves, peeled
1/4 ts Salt, optional
1/4 ts Thyme
1/2 c Grated Monterey Jack cheese
Pour 1 cup broth into a large saucepan; add garlic; bring to a boil.
Cover; simmer 15 minutes.
Pour into a blender. Add tomato, salt, pepper and thyme; blend until
smooth. Return blended mixture to pan; add remaining broth.
Bring to a boil. Simmer, uncovered 15 minutes.
Beat egg whites with a fork until frothy; gradually add to soup. Mix
well; cook five minutes more.
Ladle into bowls; sprinkle each serving with 1 tablespoon cheese.
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