| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
c |
Canned chicken broth |
| 1 |
|
15-16 ounce garbanzo beans |
|
|
chick-peas rinsed |
|
|
drained |
| 6 |
|
Garlic cloves, chopped |
| 1 1/2 |
t |
Ground turmeric |
| 1/8 |
t |
Cumin seeds |
| 2 |
|
Eggs |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
pn |
Cayenne pepper |
| 2 |
T |
Chopped fresh mint |
|
|
Servings |
INSTRUCTIONS
1998
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@pctech.net> on Mar 05,
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