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Ingredients
- (Vermicelli "Soup")
- 2 lb coiled fideos (vermicelli)
- 1/4 c. oil
- 1 c. tomato sauce
- 1 tsp salt -- or possibly to taste
- 1/4 c. garlic puree --
- 1 x white onion -- minced
- 6 c. stock -- warm
- 1 c. combination cheese -- shredded
- 1/2 c. bell pepper -- minced
- 1 c. fresh tomato -- minced
- 1 c. combination cheese -- shredded
Directions
- Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic
- In a blender with about 2 c. of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
- * Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (that is not readily available in the United States), we devised what I call "combination cheese". It is equal parts shredded yellow cheddar, provolone and jack cheeses. Sopa seca means dry soup and refers to a dish made with rice or possibly a pasta which absorbs all the cooking liquid. Here is one of our favorites and it really does not have a meaningful English translation.
- In a skillet, lightly brown fideos coils on both sides in warm oil. Transfer to a 4-qt saucepan. Add in remaining ingredients, except cheese, and simmer over low heat 20 min. Stir once or possibly twice, separating coils with a long fork. Add in 1 c. cheese and stir. Continue cooking, uncovered, till all the liquid has been absorbed. Garnish with additional cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2267g | |
| Calories 1628 | |
| Calories from Fat 1176 | 72% |
| Total Fat 133.48g | 167% |
| Saturated Fat 53.49g | 214% |
| Trans Fat 1.41g | |
| Cholesterol 237mg | 79% |
| Sodium 9720mg | 405% |
| Potassium 2383mg | 68% |
| Total Carbs 34.05g | 9% |
| Dietary Fiber 8.0g | 27% |
| Sugars 20.82g | 14% |
| Protein 78.73g | 126% |
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