Lemon Soup With Garbanzo Beans
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
43
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
6 cups
Chicken Broth (canned)1.5 tsps
Ground Turmeric1 tsp
Cumin Seed2 large
Egg1 cup
Lemon Juice (fresh)2 tbsps
Mint (chopped fresh)Directions:
1
Combine broth, garbanzo beans, garlic, turmeric and cumin seeds in large saucepan; bring to boil
2
Reduce heat and simmer soup 15 minutes
3
Whisk eggs and lemon juice in medium bowl until well blended
4
Gradually whisk 2 cups hot soup into egg mixture
5
Return egg mixture to saucepan; stir over medium-low heat until heated through, about 5 minutes (do not boil)
6
Add cayenne pepper
7
Season with salt
8
Ladle soup into bowls
9
Sprinkle with mint and serve
10
Combine broth, garbanzo beans, garlic, turmeric and cumin seeds in large saucepan; bring to boil
11
Reduce heat and simmer soup 15 minutes
12
Whisk eggs and lemon juice in medium bowl until well blended
13
Gradually whisk 2 cups hot soup into egg mixture
14
Return egg mixture to saucepan; stir over medium-low heat until heated through, about 5 minutes (do not boil)
15
Add cayenne pepper
16
Season with salt
17
Ladle soup into bowls
18
Sprinkle with mint and serve