Sopa de Fideo

Sopa de Fideo

from cooking.nytimes.com

Sopa de fideo is a quick and comforting Mexican staple that is particularly good on a chilly weeknight. The acidity from tomatoes, the bold garlic flavor and the luscious strands of fideo, a thin noodle similar to angel hair that’s typically included in Mexican soups, make for a hearty dish. Toppings for sopa de fideo vary, but common garnishes include avocado slices, sautéed mushrooms, lime juice, queso fresco, cooked potatoes, Mexican cream — the list goes on!

Ingredients

  • 4 large garlic cloves, peeled
  • 1 pound beefsteak tomatoes, quartered
  • 1/2 teaspoon red-pepper flakes
  • 1 tablespoon ground cumin
  • 1 tablespoon coarse kosher salt
  • 1/4 cup neutral cooking oil, such as grapeseed
  • 8 ounces 1-inch fideo (3 cups)
  • 2 celery stalks, whole
  • 1 carrot, whole
  • 1 dried bay leaf

Directions

  1. 1

    Add the garlic, tomatoes, red-pepper flakes, cumin and salt to a blender, and blend until smooth. Set aside.

  2. 2

    Heat a medium pot over medium, then add the oil. Add the fideo to the hot oil and cook until toasted and aromatic, about 5 minutes. Be sure to constantly mix the fideo so it toasts evenly.

  3. 3

    Reduce the heat to low, then add the blended tomato mixture.

  4. 4

    Add 5 cups of water to the pot, along with the celery, carrot and bay leaf. Mix and taste for salt, adjusting if necessary.

  5. 5

    Increase to medium heat until simmering, then reduce to medium-low. Cook for 25 minutes, stirring occasionally, until the fideo is cooked through, the soup has melded together and the liquid has thickened.

  6. 6

    Remove the celery, carrot and bay leaf, and discard. Serve soup in bowls and top with any of your favorite sopa de fideo toppings.