Sylvia’s Sopa de Fideo (Vermicelli Soup

By cooksalot

Made with thin pasta called fideo, this soup is a weekday staple in many Texas border towns.

Ingredients

• 1 (5-ounce) box vermicelli pasta
• 3 T vegetable oil
• 1/4 cup chopped white onion
• 1 cup coarsely chopped tomato
• 4 1/2 cups chicken stock
• 1/4 cup chopped green bell pepper
• 1/4 cup tomato sauce
• 2 tsp. Tex-Mex Holy Trinity (see below)
• 1/2 tsp. salt
• 1 1/2 to 2 cups shredded cooked chicken

Preparation

Step 1

1. In a large skillet over medium heat, heat 2 T oil. Add the vermicelli and cook, stirring frequently, until light golden brown. Place the browned pasta in a large saucepan or stockpot.

2. Using the same skillet over medium heat, add the remaining 1 T oil and the onion. Cook, stirring occasionally, until the onion is transparent. Set aside off the heat.

3. In a blender jar or using a mini-chopper, process the chopped tomato with 1/4 cup water for about 30 seconds, until smooth.

4. To the large saucepan or stockpot with the browned pasta, add the broth, onion, processed tomatoes, bell pepper, tomato sauce, Holy Trinity, and salt.

5. Over high heat, bring to a boil, then reduce the heat, cover, and simmer for 10 minutes. Set aside, off the heat, uncovered, for 5 minutes. Stir in the chicken and add avocado slices before serving.

Tex-Mex Holy Trinity
3 garlic cloves, peeled

1 1/2 tsp. cumin seeds

1 1/2 tsp. whole black peppercorns

In a spice or coffee grinder, puree garlic with water, and set aside. Grind cumin seeds, then peppercorns, adding 2 T water each time. Stir together to make a paste. Keeps 1 month.