Turkey Garbanzo Soup

INGREDIENTS
2    tablespoons olive oil
½   cup chopped white onion
½   cup chopped celery
2    cups turkey broth
2    cups low fat yogurt
1    large egg yolk
2    tablespoons all-purpose flour
1    can (15 ounce) garbanzo beans,
         rinsed and drained
2    cups leftover turkey, cut to ½ inch dice
1    teaspoon dried thyme
1    teaspoon dried cilantro

4    tablespoons unsalted butter
2    cloves garlic, minced
1    tablespoon regular or smoked paprika
1    pinch cayenne pepper or to taste (optional)

METHOD

In a medium skillet, add the olive oil over medium-high heat and, when warmed, add the chopped onion and celery. Cook for 5 to 6 minutes until the onion turns translucent. Set aside. In a medium sauce pan, add the turkey broth and warm it over medium heat. Remove from the heat and set aside.

In a large sauce pan, whisk together the yogurt, egg yolk and flour. Slowly add the warm turkey broth, whisking it in each time. Add the onion/celery mixture, the garbanzo beans, the turkey and spices. Cook over medium-low heat for 10 to 12 minutes to soften the turkey and meld the flavors.

In  a small bowl, melt the butter in the microwave (25 to 35 seconds on high.) Add the minced garlic and paprika and return to the microwave for 30 to 35 seconds on high to cook the garlic. Serve the soup with a spoonful of paprika-butter sauce swirled over the surface.