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Eurasian Lemon Soup with Chick Peas Recipe
by Nancy Miyasaki

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.

Rating: 3.7/5
Avg. 3.7/5 6 votes
  Asian
Cook time: Servings: 4

Wine and Drink Pairings: Chardonnay

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

  1. 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.