Veg Cooking for Everyone--Fideos -- A Mexican Dry Soup

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Fideos -- A Mexican Dry Soup

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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4 cups Vegetable Stock for Mexican Soups (pg 197)

OR Red Stock (pg 197) -- (to 5 cups)

2 ancho chiles -- stems & seeds removed

2 tablespoons vegetable oil

8 ounces capellini, spaghettini, or skinny egg

noodles -- broken into 2-4 " lengths

salt & freshly milled pepper

1/3 cup crumbled feta cheese

1/3 cup grated Monterey jack cheese -- (to 2/3 cup)

1/2 cup sour cream or creme fraiche

1/3 cup chopped parsley or cilantro

 

Make either of the stocks. Simmer with the chiles for 15 minutes. Puree in a

blender until smooth, then strain again.

 

Heat the oil in a wide skillet over medium heat. Add the noodles and cook,

stirring constantly, until browned, 3-4 minutes. Remove them to paper towels.

 

Add 3 1/2 cups of the stock to the skillet and bring to a boil. Add the noodles

and simmer until most of the liquid has been absorbed and the noodles are cooked

through, about 10 minutes. If they're still a little crunchy by the time the

liquid is absorbed, spoon over another 1/4 cup of stock and continue cooking.

Meanwhile, preheat the broiler.

 

Season the noodles with salt and pepper and sprinkle the cheeses over the top.

Broil until the cheeses have melted. Stir the sour cream with a fork to loosen

it, then drizzle it over the top. Sprinkle with parsley and serve.

 

Source:

" pg 217 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 62 Calories; 6g Fat (90.3% calories from

fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 7mg Cholesterol; 93mg

Sodium. Exchanges: 0 Lean Meat; 1 Fat.

 

NOTES : This is too soupy to be pasta, too dry to be soup, and certainly too

good to leave alone. A good supper or brunch dish--or even a side dish. Both

of the suggested stocks are good. The Red Stock, however, has more body and

deeper flavor.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0