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Lenten Convent Soup

Western.Chefs's picture
Ingredients
  Garbanzos/Lima beans 8 Ounce
  Water 2 Quart
  Baking soda 1 Pinch
  Water 1 Cup (16 tbs) (As Required)
  Onion 1
  Bay leaf 1
  Parsley sprigs 1
  Cloves 2
  Onion 1 , chopped
  Olive oil 3 Tablespoon
  Hard cooked egg yolks 3
Directions

GETTING READY
1. Take a bowlful of water and add garbanzos into it and soak overnight. Or soak them on a short period and drain.

MAKING
2. Take a saucepan, add soaked garbanzos and pour 2 quarts water over it and boil for an hour.
3. Stir in soda and boil until the skin softens, drain and reserve the cooking liquids.
4. Spoon out the skins and pour enough water over garbanzos to cover it.
5. Stir in bay leaf, onion, cloves and parsley and cover and cook until the onion softens.
6. Take our bay leaf, onion, cloves, and parsley and discard them.
7. Take a saucepan and add olive oil in it and saute the onion until they turn golden brown, take out ½ of the garbanzos from the stock and combine them with oil and onion.
8. Stir in egg yolks and mash them well using back of the spoon and stir in bean liquid in a slow and gradual manner, as needed.
9. Blend the egg mixture into the soup and cook until the garbanzos soften.

SERVING
10. Serve the Lenten convent soup along with freshly steamed rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Lentil
Interest: 
Healthy
Cook Time: 
30 Minutes

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