Sopa de Fideo
Sopa de fideo is made of thin spaghetti-like pasta that you buy at the Mexican store but you can always substitute vermicelli broken up into 1 inch long segments. The soup has a delicate chicken and tomato broth and is usually garnished with freshly sliced avocado and queso fresco. I usually skip the garnishes.
Ingredients
2 Tablespoons vegetable oil
5 ounces dry fideo noodles
1/2 onion, chopped
2 tomatoes or 1/2 cup diced can tomatoes
2 garlic cloves minced
1/8 teaspoon ground cumin (optional)
3 cups chicken broth or about 2 teaspoons of chicken bouillon
Directions
Heat oil in a large skillet. Add onion and cook until transparent, then add the fideo and sauté, stirring occasionally, until golden brown.
Remove from heat. In a blender, liquefy garlic, cumin, salt and tomatoes. Return skillet to heat. Add liquefied mixture and simmer for five minutes. Stir in broth. Cover and simmer 20 minutes or until fideo is cooked. Add water, as needed, if sauce gets too dry.
Quick Version:
1. In a saucepan add oil and cook onion until translucent. Then add the fideo and sauté, stirring occasionally, until golden brown. Add the canned tomatoes and chicken bouillon with some water or chicken stock. Cover and simmer for 20 minutes or until fideo is cooked.