This light soup makes a lovely first course.
Recipe information
Yield
Serves 4
Ingredients
6 cups canned chicken broth
1 15- to 16-ounce can garbanzo beans (chick-peas), rinsed, drained
6 garlic cloves, chopped
1 1/2 teaspoons ground turmeric
1/8 teaspoon cumin seeds
2 large eggs
1/4 cup fresh lemon juice
Pinch of cayenne pepper
2 tablespoons chopped fresh mint
Preparation
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.
