Fideo Soup

Recipe Ingredients

1/2 cup	118ml	Olive oil
		(or 8 tablespoons unsalted butter)
12 oz	340g	Fideo, vermicelli or angel hair pasta - broken in 1" pieces
3		Dried or canned Morita or Chipotle chiles - cut into pieces
2 lbs	908g / 32oz	Italian Roma tomatoes
8		Garlic cloves - peeled
1		Onion - roughly chopped (large)
1/2 cup	118ml	Water
2 teaspoons	10ml	Salt
6 cups	1422ml	Vegetable Stock - see * Note
		(or 6 cups chicken stock)
		Garnish
8		Avocado - peeled and seeded
1		Cilantro, leaves only - chopped

Recipe Instructions

* Note: See the "Vegetable Stock" recipe which is included in this collection.

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.

This recipe yields ? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6112 broadcast 07-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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