Fideo soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil or 8 tablespoons unsalted butter |
| 12 | ounces | Fideo, vermicelli or angel hair pasta, broken into 1-inch pieces |
| 4 | Dried or canned Morita or Chipotle chiles; cut into | |
| 2 | pounds | Italian Roma tomatoes |
| 8 | Garlic cloves,; peeled | |
| 1 | large | Onion,; roughly chopped |
| ½ | cup | Water |
| 2 | teaspoons | Salt |
| 6 | cups | Chicken stock or vegetable stock |
| 1 | Avocado, peeled, seeded | |
| 8 | slices | Avocado; for garnish |
| 1 | bunch | Cilantro, leaves only, chopped,; for garnish |
Directions
In large saucepan or stockpot heat the oil or butter. Add pasta and saute until golden, stirring frequently and being careful not to burn. Stir in chiles and cook for 2 minutes longer. Meanwhile, combine tomatoes, garlic, onion, water and salt in a blender. Puree until smooth. Add tomato puree and stock to browned pasta. Cook over medium-low heat until the noodles soften and the flavors meld, about 15 minutes. Serve hot with the sliced avocado and cilantro as garnish.
Recipe By :TOO HOT TAMALES SHOW #TH6112 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 08:02:26 -0500 From: Meg Antczak <meginny@...>