Fresh from the Market: A Soup to Bring in the Spring

Posted on April 1, 2013 by Harlem World Magazine |

Chard and Cilantro Soup with Noodle Nests ¨C yes, please!

One of the joys of shopping at the farmers market is that every week is DIFFERENT. In a world of processed foods and Big Macs that taste the same in every country, change is refreshing. It¡¯s delicious. The farmers market reminds us of our connection to the earth, and as the seasons change, so do the offerings from Mother Nature.

At every Down to Earth Farmers Market, we have free, seasonal recipes that feature what is available at the market on that given day. We also have them noted by season on our website, in the Recipe Box. The recipes are from chefs, restaurateurs, and food bloggers who we admire, both locally and from a afar. One of our favorite kitchen talents is Deborah Madison, a chef and writer from Santa Fe, NM who has been cooking from the market for decades. For the early spring, this soup of hers has piqued our interest. It calls for Chard, but we believe any leafy green at the market will suit the recipe well. Try it with local spinach, for example, and let us know what you think! Happy Springtime.

Chard and Cilantro Soup with Noodle Nests
¡öFor the Noodle Nests:
2 eggs, yolks and whites separated
3 ounces (1 and 3/4 cups) fine eggs noodles, such as capellini, uncooked
1/3 cup grated Monterey Jack cheese
2 tablespoons chopped cilantro
sea salt
peanut oil for frying

1) Beat the egg whites until they hold firm peaks, then stir in the yolks, noodles, cheese, and cilantro. Season with a few pinches of salt, then really work the mixture with your hands or a wooden spoon so that it¡¯s more or less homogenous. It will look impossibly dry and stiff.

2) Heat enough oil in a medium skillet over medium-high heat to float the noodles, at least 1/3 inch. When it¡¯s hot, drop the batter into the oil, dividing into 4 or 6 portions by eye. Fry until golden, about 1 minute, then turn and fry the second side, another minute. Set aside on paper towels. These can be made hours ahead of time.
¡öFor the Soup:
1T olive oil
2 bunches scallions, with an inch or two of the greens, finely chopped
1 celery rib, diced
1 cup finely chopped cilantro stems and leaves, packed
1/2 cup water
leaves from 1 bunch Chard ¡ª or spinach or any fresh, local green of your choosing ¡ª about 6 cups, packed
sea salt and freshly ground pepper
6 cups vegetable stock
cilantro sprigs for garnish

1) Warm the oil in a soup pot. Add the scallions and celery and cook over medium-high heat, stirring occasionally. After a few minutes, add the cilantro and 1/2 cup water so that the vegetables stew rather than fry. Add the leaves from the greens, sprinkle with 1 teaspoon salt, then cover and cook until the greens have wilted down. Add the stock (or water).

2) Bring to a boil, lower the heat, and add the noodle nests to the pot. Simmer until the greens are tender, about 10 minutes. Taste for salt and season with pepper. Ladle the soup into soup plates, include a noodle nest in each bowl, and serve garnished with a sprig of cilantro.

Thank you to Frankie Rowland and all the folks at DowntoEarthMarkets.com.

Have your own recipe or you¡¯ve tried this one? Let us know.