Sopa de Fideo (Mexican Noodle Soup)

Name: Mexican Noodle Soup (Sopa de Fideo)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 ⁄ 4 cup canola oil; 4 cloves garlic, finely chopped; 3 stalks celery, finely chopped; 3 medium carrots, finely chopped; 1 medium white onion, finely chopped; 6 cups chicken stock; 2 oz. fideos (available at mexgrocer.com ) or vermicelli noodles, broken into 2" pieces; 8 oz. queso fresco (available at mexgrocer.com ), crumbled; 1 ⁄ 4 cup very thinly shredded parsley leaves; 1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand

Serves
serves 6-8

TODD COLEMAN

The thin vermicelli-like noodles called fideos add starch and body to this elemental tomato soup from Patricia Quintana, chef-owner of Izote restaurant in Mexico City. This recipe first appeared in our August/September 2012 issue with Patricia Quintana's article Soup Country.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

¹⁄₄ cup canola oil
4 cloves garlic, finely chopped
3 stalks celery, finely chopped
3 medium carrots, finely chopped
1 medium white onion, finely chopped
6 cups chicken stock
2 oz. fideos (available at mexgrocer.com) or vermicelli noodles, broken into 2" pieces
8 oz. queso fresco (available at mexgrocer.com), crumbled
¹⁄₄ cup very thinly shredded parsley leaves
1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand

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Instructions

Step 1

Heat oil in a 4-qt. saucepan over medium heat. Add garlic, celery, carrots, and onion, and cook, stirring, until soft, about 10 minutes. Add stock and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until tomatoes break down and are smooth, about 1 hour. Pour through a fine strainer into a bowl, and then pour soup back into pot; return pot to heat.

Step 2

Add noodles to soup and cook, stirring, until al dente, about 4 minutes. To serve, divide cheese among serving bowls, and ladle soup over top; garnish with parsley.