OTTOLENGHI AVOCADO RECIPES

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SOPA DE FIDEO RECIPE - NYT COOKING



Sopa de Fideo Recipe - NYT Cooking image

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!

Provided by Jocelyn Ramirez

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • Add the garlic, tomatoes, red-pepper flakes, cumin and salt to a blender, and blend until smooth. Set aside.
  • 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.
  • Reduce the heat to low, then add the blended tomato mixture.
  • Add 5 cups of water to the pot, along with the celery, carrot and bay leaf. Mix and taste for salt, adjusting if necessary.
  • 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.
  • Remove the celery, carrot and bay leaf, and discard. Serve soup in bowls and top with any of your favorite sopa de fideo toppings.

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