Fideo Soup
By: Anonymous
Published: Friday, February 12, 2010 - 1:44am

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

1 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. 2 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.