Sopa Seca Vegetariana Con Fideos |
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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Another version of Mexican sopa seca (dry soup); this one using fideos pasta. Fideos can be found in any Mexican/Spanish market and many supermarkets now carry it in the Mexican foods' section. Substitute fedilini or vermicelli if unable to find. From 101 Meatless Family Dishes. Ingredients:
12 ounces dry fideos |
3 tablespoons olive oil |
1/2 red bell pepper, seeded and diced |
1 small white onion, peeled and chopped |
3 garlic cloves |
2 medium tomatoes, peeled and chopped |
1/2 teaspoon dried oregano (greek or mexican) |
1/2 green jalapeno, chopped, seeded if desired (read *note) |
3 cups vegetable broth or 3 cups water |
crumbled mexican cheese (cotija, parmesan or any appropriate salty-slash-stinky cheese) |
fresh parsley, for garnish |
Directions:
1. *NOTE: original recipe specified 1 tablespoon chili powder.
2. Leave the dried pasta in the bag and using a rolling pin, crush the pasta until it is 1/8 -1/4 long.
3. Heat 2 tablespoons of the olive oil over medium heat. Add the pasta; stirring constantly until light browned, approximately 4-5 minutes.
4. In another small pan, heat the remaining 1 tablespoon of olive oil and lightly saute the red bell pepper until softened.
5. Place the white onion, garlic, tomatoes, oregano and jalapeno in a blender and puree until smoothe. Add the puree to the fideos pasta, then add the broth (or water) and the red bell pepper. Stir only a few times.
6. Cover pan and cook over low heat 10 minutes or until all moisture is absorbed.
7. Fluff with a fork, transfer to a serving platter and top with the cheese and parsley.
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