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6 cups turkey or chicken broth (preferably
rich, homemade stock)
2 heads garlic, cloves separated and peeled
4 to 6 small fresh jalape�os, seeded and coarsely
chopped, or less if desired (see note)
1 tablespoon fresh oregano or 1 teaspoon dried
1 tablespoon fresh thyme or 1 teaspoon dried
Salt, to taste
Grated Parmigiano-Reggiano or pepper jack cheese
Combine the broth, garlic, jalape�os, oregano and thyme in a saucepan and
bring to a boil. Reduce the heat and simmer until the garlic is very soft, about
30 minutes.
Transfer to a blender and pur�e until smooth.
Season with salt and serve in mugs, garnished with the Parmigiano-Reggiano
or pepper jack cheese.
* Wear gloves when handling fresh chiles; the oils can cause a burning sensation
on your skin.
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