Canyon Ranch Garlic Soup

Ingredients:

4 c Chicken broth
1 ea Large tomato, peeled, seeded
1 x Black pepper to taste
2 ea Egg whites
10 ea Large garlic cloves, peeled
1/4 ts Salt, optional
1/4 ts Thyme
1/2 c Grated Monterey Jack cheese

Method:

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