Sopa de Fideo (Mexican Noodle Soup)

By garciamoss

Ingredients

• INGREDIENTS
• 1/4 1/4 1/4 cup canola oil
• 4 4 4 cloves garlic, finely chopped
• 3 3 3 ribs celery, finely chopped
• 3 3 3 medium carrots, finely chopped
• 1 1 1 medium white onion, finely chopped
• 6 6 6 cups chicken stock
• 1 1 can 1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand
• 2 2 2" oz. fideos (available at mexgrocer.com) or vermicelli noodles, broken into 2" pieces
• 8 8 8 oz. queso fresco (available at mexgrocer.com), crumbled
• 1/4 1/4 1/4 cup very thinly shredded parsley leaves

Details

Adapted from saveur.com

Preparation

Step 1

1. Heat oil in a 4-qt. saucepan over medium heat. Add garlic, celery, carrots, and onion, and cook, stirring, until soft, about 10 minutes. Add stock and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until tomatoes break down and are smooth, about 1 hour. Pour through a fine strainer into a bowl, and then pour soup back into pot; return pot to heat.

2. Add noodles to soup and cook, stirring, until al dente, about 4 minutes. To serve, divide cheese among serving bowls, and ladle soup over top; garnish with parsley.