Wednesday, October 30, 2013

Mexi Soup (Sopa de Fideo)

I know I'm breaking food blogging rules by posting consecutively about soup, but I don't care. This soup is easy, warm and delicious. It seems like every Mexican grandmother has a variation of this recipe. Some add a can of El Pato a tomato and jalapeno puree while others choose to add garlic. My version is basic, I've been eating this since I was a little girl, then made with small shell pasta, but I now prefer fideo (cut vermicelli) because it's easier for Emma to eat. Either way it's delicious. (Both El Pato and fideo can be found at local grocers or online.)

note: The soup will thicken as it sits, I add a little water every time I reheat.

2 Tablespoons olive oil
1/4 onion roughly chopped
7oz cut fideo
1 (15-ounce) can crushed tomatoes
6 cups water
1 tablespoon chicken bullion I use the Knorr Swiss brand
Salt and pepper
Lime wedges

Heat olive oil over medium heat, in a medium saucepan. Add the onion, cook and stir until it starts to soften, about 3 minutes. Add the fideo and stir to coat all of the noodles in oil. Stir fideo until it browns, about 5 minutes. Carefully add water, crushed tomatoes, and the tablespoon of chicken bullion. Stir occasionally to prevent any of the fideo from sticking to the bottom of the saucepan. Bring the soup to a boil, lower the heat add 2 teaspoons salt and 1/2 teaspoon pepper and partially cover. Simmer until the fideo is soft, about 15 minutes, stirring occasionally. Taste for seasoning, add more salt or pepper if necessary.  Ladle into bowls, squeeze a lime wedge or two into your soup and enjoy!

photo by me 
*remember to stir soup once you've squeezed lime into it prior to taking a photo to prevent the oil slick appearance. ack!

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