Sopa de Fideo

Name: Sopa de Fideo
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

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
Add the garlic, tomatoes, red-pepper flakes, cumin and salt to a blender, and blend until smooth. Set aside.
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
Reduce the heat to low, then add the blended tomato mixture.
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
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
Remove the celery, carrot and bay leaf, and discard. Serve soup in bowls and top with any of your favorite sopa de fideo toppings.

Sopa de Fideo

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