Lemon soup with garbanzo beans

Yield: 1 Servings

Measure Ingredient
6 cups Canned chicken broth
1 can (15-16 ounce) garbanzo beans (chick-peas); rinsed, drained
6 \N 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
\N 4 Servings

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

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