Sopa Seca de Fideo2015-12-31
This version of the Mexican classic soup is from Chef Wade Garza at the University of California, Santa Cruz.
Heat the olive oil in a wide pot over medium-high heat. Add the fideo and stir until it begins to brown, about 5 minutes.
Add the onion and garlic, reduce the heat, and cook until the onions are translucent. Stir in the tomato paste, cumin, and oregano. Add 3 qt. stock and salt to taste. Bring to a simmer, reduce heat to low, and cover. Simmer for about 7 minutes.
Stir in the remaining stock and simmer for another 5 to 7 minutes. Taste and adjust seasonings. The fideo should be almost al dente and fairly dry. Keep warm or cool and refrigerate until service.
For each serving, reheat about 1 1/2 cups soup and garnish with cilantro and cotija.
- 1 c. olive oil
- 6 lb. Barilla Fideo Cut Spaghetti
- 1 1/2 c. finely diced white onion
- 12 cloves garlic, minced
- 3/4 c. tomato paste
- 2 Tbsp. ground cumin
- 1 Tbsp. dried oregano, crushed
- 6 qt. vegetable stock
- 3 c. chopped fresh cilantro
- 6 c. crumbled cotija cheese
- Salt and pepper
Chef Recommended Cuts
- Cut Spaghetti
- Veggie Thin Spaghetti
Gluten Free Spaghetti with Spinach-Parsley Pesto and Blistered Grape Tomatoes
Italian-Style Mac & Cheese with Roasted Butternut Squash
Orecchiette Pugliese with Broccoli Rabe and Sausage
Penne with Tomato Basil Sauce, Roasted Squash and Parmigiano Reggiano
ProteinPLUS® Penne with Pesto, Charred Cauliflower and Crispy Bacon
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.