Lemon soup w/garbanzo beans
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Chicken broth |
| 1 | can | (15-16 oz) garbanzo beans; rinsed and drained |
| 6 | Garlic cloves; chopped | |
| 1½ | teaspoon | Ground turmeric |
| ⅛ | teaspoon | Cumin seeds |
| 2 | larges | Eggs |
| ¼ | cup | Fresh lemon juice |
| 1 | pinch | Cayenne pepper |
| 2 | tablespoons | Chopped fresh mint |
Directions
Combine broth, beans, garlic, turmeric and cumin in large saucepan, bring to a boil. Reduce heat and simmer 15 minutes. Whisk eggs and lemon juice until well-blended.
Gradually whisk 2 cups soup into egg mixture. Return to saucepan. Stir over medium-low heat until heated through, about 5 minutes. (Do not boil.) Add cayenne. Season with salt. Ladle into bowls, sprinkle with mint.
Recipe by: : "Bon Appetit" magazine Posted to MC-Recipe Digest V1 #719 by LBotsko@... on Aug 4, 1997