Sopa de Fideo (Mexican Noodle Soup)
Here is the requested recipe! Hope it didn't take too long!
It is from the book Mexican Cooking for Dummies by Susan Feniger and Mary Sue Milliken. This is the best Mexican cooking book I have found - very authentic and easy recipes. I lived in Mexico for two years after college and ate much delicious sopa de fideo, and this recipe is just like it. It calls for chiles but is not spicy.
It is suuuuuuper frugal, especially if you use your own tomatoes in season. The chiles are probably the most expensive part, but they keep forever.
Need: Blender
Yield: 6 servings
1/3 c. olive oil (I never use this much - I just eyeball it)
8 ounces dried angel hair pasta, broken into one-inch pieces (you can buy any pasta by La Moderna brand and it will work)
3 dried chipotle chiles
1 1/2 pounds Roma tomatoes (I used cherries last year and it was delish)
6 gloves garlic, peeled
1 medium yellow onion, coarsely chopped
1/2 c. water
2 teaspoons salt
6 cups chicken or vegetable stock
1. Heath the olive oil in a large stockpot over medium-low heat. Sauté the pasta, stirring frequently, until golden brown, being careful not to burn. Then stir in the chiles and cook for 2 minutes longer.
2. Meanwhile, combine the tomatoes, garlic, onion, water, and salt in a blender. Puree until smooth.
3. Add the tomato puree and stock to the stockpot. Bring to a boil and reduce to a simmer. Cook until the noodles soften and the flavors meld, about 15 minutes. Remove and discard the whole chiles.