| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
c |
Canned chicken broth |
| 1 |
cn |
(15-16 ounce) garbanzo beans (chick-peas); rinsed, 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 |
|
4 |
Servings |
INSTRUCTIONS
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, 1998
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