Fideo Soup

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Level:
Easy

Ingredients
  • 1/2 cup olive oil or 8 tablespoons unsalted butter
  • 12 ounces fideo, vermicelli or angel hair pasta, broken into 1-inch pieces
  • 3 - 4 dried or canned Morita or Chipotle chiles cut into
  • 2 pounds Italian Roma tomatoes
  • 8 garlic cloves, peeled
  • 1 large onion, roughly chopped
  • 1/2 cup water
  • 2 teaspoon salt
  • 6 cups chicken stock or vegetable stock
  • 1 avocado, peeled, seeded and
  • 8 slices, 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.


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