Best 3 Tunisian Soup With Chard And Egg Noodles Recipes
In the heart of Tunisia, where the Mediterranean sun kisses the golden sands, resides a culinary gem that sings of flavors and tradition - the Tunisian soup with chard and egg noodles. This tantalizing soup, known locally as "Chorba Lablabi", is a symphony of textures and tastes, its rich broth brimming with tender chard, delicate egg noodles, and a chorus of spices that harmonize on the palate. As you embark on this culinary journey, let us guide you through the steps of creating this delectable dish, taking your taste buds on an adventure that celebrates the vibrant essence of Tunisian cuisine.
Here are our top 3 tried and tested recipes!
TUNISIAN SOUP
This yummy soup, adopted from Tunisian culture, is one of my personal favorites. It's absolutely divine.
Provided by layal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Mix in couscous; cook and stir until browned, about 5 minutes.
- Stir in water, zucchini, potato, green beans, carrots, tomato puree, coriander, chile powder, cumin, and salt; bring to a boil. Simmer until tender, about 20 minutes. Stir in milk.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 36.3 g, Cholesterol 11.8 mg, Fat 4.7 g, Fiber 4.1 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 174.8 mg, Sugar 4 g
TUSCAN CHARD AND CANNELLINI BEAN SOUP
This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).
Provided by Callinectes Sapidus
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
- Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
- Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.2 g, Cholesterol 13.5 mg, Fat 9.7 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 493.7 mg, Sugar 2.9 g
TUNISIAN SOUP WITH CHARD AND EGG NOODLES
I found this at epicurious who got it from gourmet. The North African hot sauce called harissa lends this soup its beautiful brick-red color, as well as a deep, spicy warmth that isn't the least bit aggressive. For a supper that's both robust and rejuvenating, chard, chickpeas, and noodles go into the pot, too.
Provided by Elmotoo
Categories Chard
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toast cumin in a dry small heavy skillet (preferably cast-iron) over medium heat, stirring, until deeply fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder.
- Cook chard stems, onion, garlic, 1/2 teaspoon each of cumin and salt, and 1/4 teaspoon pepper in oil in a large heavy pot over medium heat, stirring occasionally, until beginning to brown, about 10 minutes. Add tomato paste and cook, stirring, 2 minutes. Add stock, harissa, and lemon juice and simmer, covered, 15 minutes.
- Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 5 minutes.
- Serve soup sprinkled with remaining cumin.
- note:.
- Soup, without noodles, can be made 3 days ahead and chilled (covered once cool). Bring to a simmer and cook noodles in soup before serving.
Tips:
- For the best flavor, use fresh Swiss chard. If you can't find Swiss chard, you can substitute another leafy green, such as spinach or kale.
- To make the egg noodles from scratch, you can use a pasta maker or a rolling pin and sharp knife. If you don't have time to make your own noodles, you can use store-bought egg noodles.
- The soup can be made ahead of time and reheated when you're ready to serve. It's also a great soup to freeze for later.
- Serve the soup with a side of crusty bread or crackers for dipping.
Conclusion:
This Tunisian soup with chard and egg noodles is a delicious and hearty soup that's perfect for a winter meal. It's also a great way to use up leftover ham or chicken. The soup is easy to make and can be tailored to your own taste preferences. So next time you're looking for a warm and comforting soup, give this Tunisian soup a try.
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