Free Recipe Vermicelli And Swiss Chard Soup

Recipe Type: H Recipes

Recipe Preparation: boil

Cooking Ingredients for Vermicelli And Swiss Chard Soup Recipe

2 md Tomatoes; coarsely chopped
4 Garlic cloves; coarsely
-chopped
1/4 sm Yellow onion; coarsely
-chopped
2 sm Serrano chiles; coarsely
-chopped,
; chile seeds optional
1 tb Olive oil
6 c Chicken broth
1 bn Swiss chard; wash, remove
-stems,
; and coarsely chop
Coarse salt; to taste
2 Eggs; separated
3 oz Vermicelli
3 tb Grated Queso Anejo cheese
Olive oil; for frying

Vermicelli And Swiss Chard Soup Preparation

Place the tomatoes, garlic, onion and Serrano chiles into a blender or food processor and blend until smooth. Heat the olive oil in a large pot. Add the blended ingredients and saute over medium heat until reduced and thickened, about 4 minutes. Add the broth and bring to a boil. Add the Swiss chard and simmer for about 10 minutes. Salt to taste. Beat the egg whites until stiff but not dry. Beat in the yolks one at a time with a pinch of salt. When well combined, crumble the uncooked vermicelli into the eggs and add the cheese. Stir until the vermicelli is well coated. Heat 1/4-inch olive oil in a large skillet. When hot, add 3-inch dollops of the egg and vermicelli mixture to the pan. Cook until lightly golden on the underside, about 1 minute. Turn and fry on the other side. Drain on paper towels. Add the vermicelli drops to the broth and simmer for 12 to 15 minutes. Carefully turn the vermicelli once. Serve in deep bowls with 2 vermicelli drops in each. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6317 broadcast 12-10 1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 12-11-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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