Bon Appetit Tastes of the World, p. 13
(India)
6 cups
canned chicken broth
1 15-
to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
6
garlic cloves, chopped
1 ½
teaspoons ground turmeric
1/8
teaspoon cumin seeds
2
large eggs
¼ cup
fresh lemon juice
Pinch
of cayenne pepper
Salt
2
tablespoons chopped fresh mint
 |
| No mint at the store, so I made do with cilantro. |
Combine broth, garbanzo beans, garlic, turmeric and cumin
seeds in large saucepan; bring to boil.
 |
| The post-grad school version of me will hopefully be able to afford cumin seeds... |
Reduce heat and simmer soup 15 minutes.
Whisk eggs and lemon juice in medium bowl until well blended.
 |
| Whiskwhiskwhiskwhiskwhisk! |
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).
 |
| Keep on a-stirrin'. |
Add
cayenne pepper.
 |
| To taste - it's powerful stuff. |
Season with salt. Ladle soup into bowls. Sprinkle with mint and
serve.
 |
| Hooray for yellow food! |
My Rating: 5/5 "This had me at 'lemon soup.' Nice tang, and the chickpeas added great substance. Smells great, too!"
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