Swiss Chard Noodle Soup: Sopa de Fideos con Acelgas
The Swiss chard in this recipe adds taste, texture and nutrition to the very common tomato-based Mexican noodle soup.
Ingredients
- 1 quart home made chicken stock
- 2 roma tomatoes, roasted and peeled
- ½ medium white onion, peeled and chopped
- 2 cloves garlic, peeled
- 2 tablespoons corn oil
- 8 ounces Mexican fideos or angel hair pasta
- 1 bunch Swiss chard, washed, ribs removed, cut into strips.
Preparation
Heat the chicken stock to a simmer. Meanwhile, puree the tomato, onion and garlic in a blender with just enough of the stock to allow the blades to move.
Heat the corn oil in a large saucepan, add the noodles and sauté them, stirring constantly to prevent scorching, until they are just golden in color. Add the tomato mixture and stir to coat the noodles.
Add the hot stock and continue cooking until the noodles are nearly done. Add the chard and continue cooking until the chard is wilted. Add salt to taste.
Serve immediately. Serves 6 as a first course.
Published or Updated on:
July 1, 2005
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