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Source: Stop and Smell the Rosemary

Mexican Garlic Soup
An appealing soup with a great flavor.
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Serves: 8-10
Prep Time: 15 minutes
Cook Time: 35 minutes
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2 Boboli, or hard rolls
1 tablespoon plus 1/3 cup olive oil
5 1/3 tablespoons unsalted butter
3 heads garlic, cloves peeled and minced
4 large tomatoes, pureed and strained
14 cups beef broth
8 sprigs fresh cilantro, chopped
2 large eggs, beaten
4 ounces feta cheese, crumbled (1 cup)
3 serrano chile peppers, or 1 to 2 fresh jalapenos, seeded and minced

Preheat oven to 350 degres. Slice rolls and brush with 1 tablespoon olive oil. Bake 10 minutes, or until crisp. Set aside. Heat 1/3 cup olive oil and butter in a large soup pot. Add garlic and saute until lightly browned. Add tomatoes and cook until mixture thickens. Stir in beef broth. Cook 20 minutes. Add cilantro and bring to a boil. Whisk in eggs. Add cheese, chiles, and baked roll slices to soup bowls just before serving.

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