| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | : lowfat, Soups and s | 4 | Servings | |
INGREDIENTS
| 6 | c | Chicken broth |
| 1 | cn | (15-16 oz) garbanzo beans; rinsed and drained |
| 6 | Garlic cloves; chopped | |
| 1 1/2 | ts | Ground turmeric |
| 1/8 | ts | Cumin seeds |
| 2 | lg | Eggs |
| 1/4 | c | Fresh lemon juice |
| 1 | pn | Cayenne pepper |
| 2 | tb | Chopped fresh mint |
INSTRUCTIONS
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@aol.com on Aug 4, 1997
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