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Toasted Noodle Soup with Chipotle Chilies

Recipe Introduction


Non Appetit/9/98





List of Ingredients



• 1/2 pounds ripe plum tomatoes, coarsely chopped
  
• 2 cups coaresly chopped red onion
  
• 1/2 cup water
  
• 6 cloves garlic
  
• 2 tablespoons butter
  
• 2 tablespoons olive oil
  
• 8 ounces fideos noodles*, broken in 1/2 "pieces
  
• 2 teaspoons chopped canned chipotle chiles
  
• 5 cups ( or more) chicken stock or canned low-salt chicken broth
  
• 1 avocado, peeled, pitted, cut in thin wedges
  
• 3/4 cup chopped fresh cilantro
  
• lime wedges
  






Instructions



1. Puree tomatoes, chopped red onion, 1/2 cup water and garlic cloves in blender until smooth. Set aside.
   
   
2. Melt butter with olive oil in heavy large saucepan over medium heat. Add noodles and saute until golden brown, about 6 minutes. Add chipotle chilies and saute 2 minutes longer. Add tomatoe mixture and 5 cups chicken broth. Simmer 20 minutes to blend flavors, stirring occasionally. Thin soup with more broth if desired. Season soup to taste with salt and pepper.
   
   
3. Ladle soup into bowls. Serve with avocado, cilantro and lime wedges.
   
   
4. Servings: 6
   
   






Final Comments


Notes: *Fideos noodles are available in Latin markets. The Italian version, called fedelini, is available in many Italian markets.