Title: Canyon Ranch Garlic Soup
Categories: Soup
Yield: 8 Servings

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.

Adapted from a dish served at Canyon Ranch, Tucson, Arizona Indianapolis Star 7 June 1995

MM Format by John Hartman Indianapolis, IN

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