Friday, June 18, 2010

Recipe: Roasted Garlic Sopa de Fideos

I've mentioned that my husband is Mexican-American and over the last four years I have learned to like and sometimes love Mexican food.  One of the recipes I have come to think of as the perfect comfort food is Sopa de Fideo.  Most commonly a tomato based chicken soup with fideos pasta which is basically short cuts of angel hair pasta.  The spices vary but every version I have tried has lots of salt.  You can even buy a soup mix package in the Mexican food aisle at the grocery store. It's pretty good but if you look at the ingredients list several items aren't really food or I am not able to pronounce.  Well this week I have been fighting a nasty cold and at work yesterday Sopa de Fideos sounded perfect.  I decided to give it a try at home.  I asked my co-worker from Mexico for a few tips and this is what I came up with.  It turned out well. My husband upon coming home informed me that he has never liked Fideos Soup and didn't even want to try it.  Well he tried it and loved it.



Roasted Garlic Sopa de Fideos
Servings: 6

Ingredients
4 1/2 cups chicken broth
2 1/2 cups water
1 small can tomato sauce
7 oz package of fideos pasta
3-5 cloves of roasted garlic
1-2 teaspoons salt
1/2 chopped onion
1/2 teaspoon oil (twice)
1/2 tablespoon butter
4-8 dashes of hot sauce
1 peel diced tomato (if desired)

A few notes:  Fideos pasta can be found with the ethnic or Mexican foods in the grocery store. You can also break angel hair pasta into smaller pieces if you already have in your pantry. About 2" pieces is what you want.  Also note I used broth - not stock. If you use stock that is richer you can adjust the water to stock ratio. It can also be made with bouillon. That is the traditional way for most Mexicans but due to the salt content I try to stay away from bouillon. 

Directions:  Roast the garlic for about 15 minutes in foil at 425 degrees.  Heat butter and oil is a medium sauce pan, add fideos and lightly brown. You just want to lightly toast the fideos to bring out the flavor. When you start smelling the warm earthiness of the grain its done.  Remove fideos.  Add a little more oil and lightly saute chopped onions until just translucent.  I had dehydrated onions on hand so used those but I think fresh or frozen chopped onions would taste better.  If using dehydrated you don't saute just add at the end. 

Add fideos back into the pot and add the liquid ingredients, fresh tomato and squeeze the roasted garlic into the pot.  Stir to combine all ingredients well and bring to a boil.  Leave it at a low boil for 6-9 minutes until the pasta is at the tenderness you like.  I like al dente, my family likes mush so I usually go in between.  After about five minutes taste the soup and determine what spices you want to add.  I used a low sodium chicken broth so I could control the salt. I still added about 1 1/2 teaspoons of salt.  I also added about 5 dashes of hot sauce. You could add some extra garlic powder or onion powder if you want more of those flavors or oregano would be a nice flavor with this soup as well.  After the pasta is cooked your dish is done. Enjoy!

This is an older post but I love this soup so I am joining SoupaPalooza and you can too!  Love the great prizes.  Come join SoupaPalooza at TidyMom and Dine and Dish sponsored byKitchenAidRed Star Yeast and Le Creuset

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