Sopa Seca de Fideo
Sopa Seca de Fideo requires around 40 minutes from start to finish. This gluten free, lacto ovo vegetarian, and primal recipe serves 6 and costs $1.44 per serving. One portion of this dish contains roughly 7g of protein, 21g of fat, and a total of 251 calories. 11 person were glad they tried this recipe. If you have avocados, water, cilantro, and a few other ingredients on hand, you can make it. It works well as a rather cheap side dish. It is brought to you by Onion Rings And Things. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is good. Try Sopa Seca de Fideo, Sopa Seca de Fideo with Tomatillos, and Sopa Seca With Beans for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
2 avocados, pitted and cubed
2 cups chicken broth
cilantro, stems trimmed and coarsely chopped
cotija cheese, crumbled
2 garlic cloves, peeled and minced
2 tablespoon olive oil
1 small onion, peeled and chopped
salt to taste
3 large tomatoes
1/2 cup water
1 (7 ounces) package fideo, broken into 3-inch lengths
Equipment:
pot
blender
ladle
Cooking instruction summary:
In a sauce pot over medium heat, combine tomatoes and water. Bring to a boil and cook for about 2 to 3 minutes or until tomatoes are softened. In a blender, transfer tomatoes including the liquid. Add onions and garlic and process until smooth. In a pot over medium heat, heat oil. Add fideo and cook, stirring regularly, for about 2 to 3 minutes or until lightly browned. Add tomato puree and chicken broth. Bring to a boil and season with salt to taste. Lower heat, cover and simmer until noodles are cooked and liquid is absorbed.Ladle onto plates and garnish with cheese, avocado and cilantro.
Step by step:
1. In a sauce pot over medium heat, combine tomatoes and water. Bring to a boil and cook for about 2 to 3 minutes or until tomatoes are softened. In a blender, transfer tomatoes including the liquid.
2. Add onions and garlic and process until smooth. In a pot over medium heat, heat oil.
3. Add fideo and cook, stirring regularly, for about 2 to 3 minutes or until lightly browned.
4. Add tomato puree and chicken broth. Bring to a boil and season with salt to taste. Lower heat, cover and simmer until noodles are cooked and liquid is absorbed.Ladle onto plates and garnish with cheese, avocado and cilantro.
Nutrition Information:
covered percent of daily need
