[Recipe] Sopa Seca de Fideos (Ovo-Lacto Vegetarian)

[Guest guest]

This recipe is adapted from a recipe by Rick Bayless (one of my favorite chefs)

from his

book " Rick Bayless's Mexican Kitchen. "

 

One 14.5-oz. can diced tomatoes (preferably with onions/green chiles added)

2 to 4 (to taste) canned chipotle chiles in adobo

About 1/2 cup vegetable oil

One 10-oz. package dried fideo (vermicelli) noodles, preferably thinnest ones

called " angel

hair " and sold in nest shapes

1/2 cup soy " chorizo " (such as Soyrizo), casing removed, diced

1 cup vegetable, un-chicken, or un-beef broth

1 tsp. dried oregano, preferably Mexican

1/2 tsp. black pepper

Salt

2 medium zucchini, diced

1/4 to 1/2 cup whipping cream or creme fraiche (optional)

2/3 cup finely grated Mexican queso anejo or Parmesan cheese

2 Tbsp. roughly chopped cilantro

 

Pour 6 tablespoons of vegetable oil in a large skillet. When quite hot, lay in

about 1/3 of

the noodle nests and fry until noticeably browned, about 1 minute, then flip and

brown the

other side. Remove with a slotted spoon, draining as much oil as possible back

into the

skillet, and drain on paper towels. Repeat with remaining noodles.

 

In a blender, lightly pulse canned tomatoes and chipotles until combined but

still chunky.

Pour about 1 Tbsp. oil into a medium-size (4-quart) pot. When hot, stir in the

tomato

mixture and stir for 3-5 minutes as it sears and thickens. Add broth, oregano,

and black

pepper. Simmer briskly until the sauce thickens a bit, about 5 minutes. Taste

and season

with salt if needed.

 

Add the browned noodles. In about 2 minutes pull the " nests " apart with a fork,

then add

the zucchini and Soyrizo. Simmer, stirring occasionally, until the noodles are

tender but

firm, about 2 minutes.

 

If using cream or creme fraiche, add it and raise the heat to medium-high. Boil

quickly

until the sauce returns to its previous consistency. Turn off heat.

 

Stir in half of the grated cheese, scoop into a serving dish, sprinkle on the

remaining

cheese and the cilantro, and EAT!

[Guest guest]

Oh YUM. I will be trying this soon.

 

laurieadrienne wrote:

This recipe is adapted from a recipe by Rick Bayless (one of my favorite chefs)

from his

book " Rick Bayless's Mexican Kitchen. "

 

One 14.5-oz. can diced tomatoes (preferably with onions/green chiles added)

2 to 4 (to taste) canned chipotle chiles in adobo

About 1/2 cup vegetable oil

One 10-oz. package dried fideo (vermicelli) noodles, preferably thinnest ones

called " angel

hair " and sold in nest shapes

1/2 cup soy " chorizo " (such as Soyrizo), casing removed, diced

1 cup vegetable, un-chicken, or un-beef broth

1 tsp. dried oregano, preferably Mexican

1/2 tsp. black pepper

Salt

2 medium zucchini, diced

1/4 to 1/2 cup whipping cream or creme fraiche (optional)

2/3 cup finely grated Mexican queso anejo or Parmesan cheese

2 Tbsp. roughly chopped cilantro

 

Pour 6 tablespoons of vegetable oil in a large skillet. When quite hot, lay in

about 1/3 of

the noodle nests and fry until noticeably browned, about 1 minute, then flip and

brown the

other side. Remove with a slotted spoon, draining as much oil as possible back

into the

skillet, and drain on paper towels. Repeat with remaining noodles.

 

In a blender, lightly pulse canned tomatoes and chipotles until combined but

still chunky.

Pour about 1 Tbsp. oil into a medium-size (4-quart) pot. When hot, stir in the

tomato

mixture and stir for 3-5 minutes as it sears and thickens. Add broth, oregano,

and black

pepper. Simmer briskly until the sauce thickens a bit, about 5 minutes. Taste

and season

with salt if needed.

 

Add the browned noodles. In about 2 minutes pull the " nests " apart with a fork,

then add

the zucchini and Soyrizo. Simmer, stirring occasionally, until the noodles are

tender but

firm, about 2 minutes.

 

If using cream or creme fraiche, add it and raise the heat to medium-high. Boil

quickly

until the sauce returns to its previous consistency. Turn off heat.

 

Stir in half of the grated cheese, scoop into a serving dish, sprinkle on the

remaining

cheese and the cilantro, and EAT!

 

 

 

 

 

[Guest guest]

> Oh YUM. I will be trying this soon.

 

Yes, doesn't it sound great! So do all the recipes - and we'll all be flat out

trying them all.

 

When you do, don't forget to vote for your favourite recipe!

 

Best,

Pat ;=)