Caldos
Soups & Stews

Sopa Seca De Fideos
Vermicelli Soup

2 pounds coiled fideos (vermicelli)
1/4 cup oil
1 cup tomato sauce
1 teaspoon salt -- or to taste
1/4 cup garlic puree --
1 white onion -- chopped
6 cups stock -- hot
1 cup combination cheese --
1/2 cup bell pepper -- chopped
1 cup fresh tomato -- chopped

---Garnish---
1 cup combination cheese

 

In a skillet, 
lightly brown fideos 
coils on both 
sides in hot oil. 
Transfer to a 
4-quart saucepan. 
Add remaining ingredients, 
except cheese, 
and simmer over low 
heat 20 minutes. 
Stir once or twice, 
separating coils 
with a long fork. 
Add 1 cup cheese and stir. 
Continue cooking, uncovered, 
until all the liquid 
has been absorbed.
Garnish with additional cheese.



 
* Combination Cheese -
To come as close as 
possible to the 
taste of the cheese 
of Mexico 
(which 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.
 
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 cups of water, 
and puree. 
Drain, if necessary, 
and store in a 
tightly closed glass 
jar in the refrigerator.