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Title: Lemon Soup W/garbanzo Beans
Categories: Lowfat Soup
Yield: 4 Servings
| 6 | c | Chicken broth |
| 1 | 15-16 oz can 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 |
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.
Posted to MM-Recipes Digest V4 #3 by Glen Hosey Recipe by: : "Bon Appetit" magazine
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