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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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