Fideo Soup

Photo: flickr user WordRidden

Ingredients

cup Olive oil

(or 8 tablespoons unsalted butter)

12 ounces Fideo, vermicelli or 3 to 4 Dried or canned Morita or Chipotle chiles cut into pieces

2 pounds Italian Roma tomatoes

8 Garlic cloves peeled

1 lrg Onion roughly chopped

cup Water

2 teaspoons Salt

6 cups Vegetable Stock see * Note

(or 6 cups chicken stock)

8 slcs Avocado peeled and seeded

1 bn Cilantro, leaves only chopped

Preparation

In large saucepan or stockpot heat the oil or butter. Add pasta and saute until golden, stirring frequently and being careful not to burn. Stir in chiles and cook for 2 minutes longer.

Meanwhile, combine tomatoes, garlic, onion, water and salt in a blender. Puree until smooth. Add tomato puree and stock to browned pasta. Cook over medium-low heat until the noodles soften and the flavors meld, about 15 minutes. Serve hot with the sliced avocado and cilantro as garnish.