6 cups turkey or chicken broth (preferably
    rich, homemade stock)
2 heads garlic, cloves separated and peeled
4 to 6 small fresh jalape?s, 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?s, 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? 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.