Mexican Fiedo (Noodle) Soup
Ingredients (1 gallons)
| Amount | Measure | Name |
|---|---|---|
| 0.50 | cup | Olive oil |
| 4.00 | tbsp | Butter , unsalted |
| 1.00 | lb | Pasta , vermicelli, or angel hair, broken into 1" pieces |
| 3.00 | x | Chiles, chipotle |
| 2.00 | lb | Tomatoes, plum |
| 8.00 | cl | Garlic , peeled |
| 1.00 | x | Onions , large, rough chopped |
| 6.00 | oz | Knorr® Professional Liquid Concentrated Chicken Flavor Base 4 x 32 OZ |
| 1.00 | gal | Water |
| 1.00 | Avocado-haas , peeled, sliced | |
| 1.00 | b | Cilantro leaves |
Preparation
Combine Chicken Base with hot water and disolve
1. Heat olive oil and butter in a large saucepan or stockpot over medium-low heat.
2. Saute the pasta, stirring frequently, until golden brown. Do not burn.
3. When golden, stir in the chillies and cook 2-3 minutes.
4. Combine the tomatoes, garlic, onion, a small bit of water and a pinch of salt in a bar blender. Puree until smooth.
5. Add the tomato puree, and prepared stock to the pot with the browned pasta and simmer over medium heat until the noodles become soft. (About 15 minutes) Season with salt and pepper.
6. Serve hot with sliced avocado and cilantro garnish.
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