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