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Just finished this for dinner. Delish! I made this pretty much as written except that I substituted carrots for the potatoes and added a couple of shots of hot sauce at the table. Thank you very much, ruth in NJ, for a great dinner!
Thank you, thank you, thank you! I had been making this recipe for years and had saved it as a page out of an old Sunset cookbook but lost it during a move and have been searching online ever since for this exact recipe! Again, thank you! I'm off to make it now
*Delicious* I have been wanting to try this recipe and I could not find swiss chard! Well I found it and am so happy I did. The chard is nicely tamed by the lemon juice and the smokey cumin gives the dish a nice hearty background. I did use flat leaf parsley in place of the cilantro. The soup was even more delicious the next day. I used 8 cups of organic vegetable broth (Emeril's brand) and that amount gave it the perfect consistency for our tastes. The second day I added leftover diced ham from our breakfast ham steaks. Thanks so much for sharing Ruth :) Nick's Mom