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Eurasian Lemon Soup with Chick Peas
This is a wonderfully flavored soup that is good for the first course of a dinner party, or the main meal for a regular weeknight. And it's extremely quick and easy to prepare, especially if you use canned chick peas. Serve it with crusty artisan bread. If you are meat eaters, you can add a little rotisserie chicken to it, but don't feel you need to. Ingredients
- 6 cups chicken stock or broth
- 1 15- to 16-ounce can garbanzo beans (chick-peas), rinsed, drained
- 6 garlic cloves, chopped
- 1 1/2 teaspoons ground turmeric
- 1/4 teaspoon cumin seeds
- 2 large eggs (or 3 egg whites)
- 1/4 cup fresh lemon juice (add more if you like)
- Pinch of cayenne pepper
- 2 tablespoons chopped fresh mint
Directions
- Combine the stock or 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.
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Reviews
I really loved this soup. The cumin seed, turmeric, lemon, cayenne, and mint all play very nicely off each other. Its sort of like Greek soup meets Indian soup, and the result is a wonderful new combination of flavors. Enjoy!
A great easy-to-make soup which is packed with flavor and nutrition. I added some slices of hard boiled egg to each dish. Added more substance, color, and flavor.
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