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Chard And Fresh Coriander Soup With Noodle Cakes

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noodle cakes

  1. 2 eggs, separated
  2. 3 ounces fideos (fine egg noodles)
  3. 1/4 cup grated Monterey Jack cheese
  4. 2 tablespoons chopped cilantro
  5. Salt
  6. Peanut oil, for frying


  1. 1 tablespoon olive oil
  2. 2 large leeks, and pale green portions, quartered lengthwise and chopped
  3. 1 russet potato (about 6 ounces)—peeled, quartered and thinly sliced
  4. Leaves from 1 bunch chard, (about 6 cups, packed)
  5. 1 cup cilantro leaves, packed
  6. 6 cups water, vegetable stock or chicken stock
  7. 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. Season with a pinch or two of salt. Heat 1/4 inch of oil in a medium skillet. When it's hot, drop in the batter, dividing it into 4 portions by eye. Fry until golden, then turn and fry the second side, about 2 minutes in all. Drain on paper towels until needed.
  2. Warm the olive oil in a soup pot. 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. When the potato starts to soften, add the chard, cilantro, and 1 teaspoon salt. Cover the pan and cook until the chard has wilted after 5 minutes or so, then add the 6 cups of water or stock. Bring to a boil, lower the heat and simmer, partially covered, until the potato is soft, about 20 minutes. Taste for salt and season with pepper. Ladle the soup into soup plates, add a noodle cake to each plate, and serve immediately.


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