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Glennis_NoCA

I have a similar recipe, but with far less tomato....REC


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Joined: Dec 22, 2005

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Posted to Thread #10081 at 6:36 pm on Mar 16, 2008

that comes from the early 1980's by Ortho Books...yes, that's the chemical company! This is my T & T standby!

Sopa Seca de Fideo
(Dry Soup of Vermicelli)
Adventures in Mexican Cooking
Ortho Books

8 oz. coiled vermicelli, broken
3 Tbsp. oil
1/2 small onion, finely chopped
1 clove garlic, minced
1 Tbsp. chopped bell pepper
1 tomato, peeled and chopped (or 3 oz. tomato sauce)
2 cups beef or chicken stock
Parmesan cheese
Sour cream

Break the vermicelli in short lengths, then brown in hot oil. It is more delicate than rice; do not burn.
Push the vermicelli to one side, add onion, garlic, bell pepper and cook until onion is soft. Add tomato and mix all together with the vermicelli.
Add the boiling stock and season to taste. Cover and cook over a very low flame until the liquid is almost completely absorbed.
Serve with a sprinkling of Parmesan cheese or a dab of sour cream. (We add both.)



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