Yield: 1 Servings
|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|
|¼ cup||Fresh lemon juice|
|1 pinch||Cayenne pepper|
|2 tablespoons||Chopped fresh mint|
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