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

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