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Lazarus Soup



  • 6 cups turkey or chicken broth (preferably rich, homemade stock)
  • 2 heads garlic, cloves separated and peeled
  • 4 to 6 small fresh jalapenos, seeded and coarsely chopped, or less if desired*
  • 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


  1. Combine the broth, garlic, jalapenos, 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.
  2. Transfer to a blender and puree until smooth.
  3. 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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