SOPA SECA DE FIDEO

By polloazul

Ingredients

• 1 pound thin noodles
• Corn oil
• 10 medium tomatoes
• 1 medium onion
• 2 garlic cloves
• Salt
• 3 parsley sprigs
• 2 cups chicken broth
• Pasillia chiles, fried and chopped, to taste
• 2 avocados, peeled and sliced
• 1-1/2 cups heavy cream
• 1/2 pound anejo cheese, grated (or parmesan)

Preparation

Step 1

Saute the noodles in hot oil in a saucepan until golden. Drain off all but 3 tablespoons of oil.

Puree the tomatoes with the onion, garlic, and salt to taste. Add the puree to the noodles and simmer together until the mixture has thickened. Add the parsley and chicken broth to cover. Cover the saucepan and simmer for about 20 minutes, until the noodles are tender and the broth absorbed; add more chicken broth if needed. Discard the parsley.

Pour the noodle mixture onto a heated serving platter and garnish with chiles, avocados, cream, and cheese.