Lemon soup with garbanzo beans
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Canned chicken broth |
| 1 | can | (15-16 ounce) garbanzo beans (chick-peas); rinsed, 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 |
| 4 | Servings | |
Directions
This light soup makes a lovely first course.
Combine broth, garbanzo beans, garlic, turmeric and cumin seeds in large saucepan; bring to boil. Reduce heat and simmer soup 15 minutes. Whisk eggs and lemon juice in medium bowl until well blended. Gradually whisk 2 cups hot soup into egg mixture. Return egg mixture to saucepan; stir over medium-low heat until heated through, about 5 minutes (do not boil). Add cayenne pepper. Season with salt. Ladle soup into bowls. Sprinkle with mint and serve.
Bon Appétit June 1995
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998