Vermicelli and Swiss Chard Soup
c.1997, M.S. Milliken & S. Feniger, all rights reserved
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- Recipe categories: Cheese, Queso, Swiss Cheese, Vegetables, Tomato,
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Total Reviews: 2
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By Chef #435397
spring hill, FL
on January 14, 2007
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It really adds a lot of flavor. I had used it before, so I only used one and it was not spicy at all. Its a very nice tomato based soup. I used 1 tsp. olive oil and didn't add the egg/vermicelli mix or the cheese because I was wanting a lowfat/calorie soup. Swiss chard is a very mild green and is a perfect combination with the soup. (45 cal. per seving; 1 gr. fat.
By tlc94509_2020379
Antioch, CA
on February 04, 2005
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Very good dish. I'll definitely fix this one again. I used 3 oz. of the cheese instead of 3 Tbsp. and served with some diced white onion, avocado, cilantro and lime.