This light soup makes a lovely first course. 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. 4 Servings Bon App?tit June 1995 Posted to recipelu-digest by Sandy
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|Serving Size: 1 Serving (2405g)|
|Recipe Makes: 1|
|Calories from Fat: 570 (37%)|
|Amt Per Serving||% DV|
|Total Fat 63.3g||84 %|
|Saturated Fat 16.7g||84 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 2115mg||651 %|
|Sodium 6308.5mg||218 %|
|Potassium 2589.5mg||68 %|
|Total Carbohydrate 137g||40 %|
|Dietary Fiber 33.9g||136 %|
|Sugars, other 103.2g|
|Protein 109.5g||156 %|
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Calories per serving: 1521
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