Chard And Fresh Coriander Soup With Noodle Cakes

Name: Chard And Fresh Coriander Soup With Noodle Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, separated; 3 ounces fideos (fine egg noodles); 1/4 cup grated Monterey Jack cheese; 2 tablespoons chopped cilantro; Salt; Peanut oil, for frying; 1 tablespoon olive oil; 2 large leeks, and pale green portions, quartered lengthwise and chopped; 1 russet potato (about 6 ounces)peeled, quartered and thinly sliced; Leaves from 1 bunch chard, (about 6 cups, packed); 1 cup cilantro leaves, packed; 6 cups water, vegetable stock or chicken stock; Salt and freshly ground pepper

Servings: persons

2 eggs, separated
3 ounces fideos (fine egg noodles)
1/4 cup grated Monterey Jack cheese
2 tablespoons chopped cilantro
Salt
Peanut oil, for frying
1 tablespoon olive oil
2 large leeks, and pale green portions, quartered lengthwise and chopped
1 russet potato (about 6 ounces)peeled, quartered and thinly sliced
Leaves from 1 bunch chard, (about 6 cups, packed)
1 cup cilantro leaves, packed
6 cups water, vegetable stock or chicken stock
Salt and freshly ground pepper

1
Make the soup Beat the egg whites until they hold firm peaks, then fold in the egg yolks, noodles, cheese, and cilantro.
2
Season with a pinch or two of salt.
3
Heat 1/4 inch of oil in a medium skillet.
4
When it's hot, drop in the batter, dividing it into 4 portions by eye.
5
Fry until golden, then turn and fry the second side, about 2 minutes in all.
6
Drain on paper towels until needed.
7
Make the soup Warm the olive oil in a soup pot.
8
Add the leeks and potato and cook over moderately-high heat, stirring occasionally, for 5 minutes and add 1/2 cup water so that the vegetables stew rather than fry and cook for about 10 minutes.
9
When the potato starts to soften, add the chard, cilantro, and 1 teaspoon salt.
10
Cover the pan and cook until the chard has wilted after 5 minutes or so, then add the 6 cups of water or stock.
11
Bring to a boil, lower the heat and simmer, partially covered, until the potato is soft, about 20 minutes.
12
Taste for salt and season with pepper.
13
Ladle the soup into soup plates, add a noodle cake to each plate, and serve immediately.

762

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 eggs, separated, 3 ounces fideos (fine egg noodles), 1/4 cup grated Monterey Jack cheese, 2 tablespoons chopped cilantro, and more.

Yes, Chard And Fresh Coriander Soup With Noodle Cakes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!