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Mexican Noodle Soup (Sopa de Fideos)




Source of Recipe


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List of Ingredients




2 Tbs olive oil
2 oz spaghetti, vermicelli, or other thin noodle, broken into 2-inch pieces
1 (15 oz) can tomatoes with their liquid
1 onion, chopped
2-4 cloves garlic, chopped
6 cups beef or chicken stock
Salt and freshly ground pepper to taste
1/4 cup dry sherry (optional)
Freshly grated Parmesan cheese for garnish

Recipe



Heat the oil in a large pot over high heat and saute the broken noodles until lightly browned. Meanwhile, combine the tomatoes, onion, and garlic in an electric blender or food processor and puree until smooth. Pour the tomato mixture into the pot with the noodles and cook for 5 minutes, stirring frequently. Add the stock and simmer covered until the noodles are tender, 5 to 10 minutes. Adjust the seasoning with salt and pepper and stir in the sherry if desired. Serve with grated Parmesan on the side.

Serves 4 to 6.

Hispanic markets sell packages of dried noodles labeled "fideos" especially for this dish, but the term actually refers to any dried pasta. Your favorite American or Italian brand will do the job just fine in this recipe.

Bon appetit from the Chef at Worldwide Recipes