Mexican Style Avocado And Vermicelli Soup Food

SOPA DE FIDEOS (MEXICAN CHICKEN NOODLE SOUP)

Steps:

• Puree the onions, garlic and tomatoes in a food processor, adding a little water if needed. Heat 3 tablespoons of melted lard or oil in a large saucepan over medium heat. Slowly pour in the vegetable liquid, being careful to avoid spattering.
• Add saffron and chili powder, if using them. Simmer gently, partly covered, for 10 minutes. Add the chicken soup and simmer gently, partly covered, for about 20 minutes more. Season with salt and pepper and add the chicken, keeping the soup warm over very low heat.
• Heat the remaining oil in an 8-inch skillet over medium heat. When hot, add the noodles and saute, turning them gently, until golden brown. Remove with a slotted spatula and drain on paper towels. The soup can be prepared to this point up to 30 minutes before finishing and serving.
• Bring the soup to a simmer. Add the noodles and cook until tender, about 7 to 8 minutes. Serve immediately, garnishing each portion with a sprig of cilantro. Pass the other garnishes at the table.

SHORT CUT MEXICAN FIDEO (VERMICELLI)

Steps:

• Heat the oil in a large sauce pan over medium-high heat. Cook and stir the onion in the hot oil for 1 minute. Stir in the vermicelli and cook until golden brown, about 3 minutes. Add the stock and bouillon cubes; cover. Simmer until the vermicelli is tender, 10 to 11 minutes.

MEXICAN-STYLE AVOCADO AND VERMICELLI SOUP

Steps:

• Bring enough water to the boil to cover the tomatoes when they are added. Cut away and discard the cores from the tomatoes. Drop the tomatoes into the water and let stand about 20 seconds.
• Drain the tomatoes and pull away the skin. Cut each tomato crosswise in half. Squeeze gently to remove the seeds.
• Cut the tomatoes into small cubes. There should be about one and one-half to two cups. Set aside.
• Heat the oil in a skillet and add the vermicelli or cappellini. Cook, stirring, until the pasta is golden. Do not overcook. Remove and drain, leaving the oil in the skillet.
• Add the onions and garlic to the oil remaining in the skillet and cook briefly until the onions are wilted.
• Add the tomatoes and stir. Cook about one minute and add the chilies. The chilies are not essential, but they give a very special character to the soup.
• Pour the mixture into the container of a food processor or electric blender and blend as thoroughly as possible. There should be about one and three-quarters cups.
• Bring the chicken broth to the boil in a large saucepan and add the tomato mixture. Bring the mixture to the boil and add the vermicelli. Cook until the vermicelli is tender, three to five minutes.
• Cut the avocado in half and discard the pit. Cut away and discard the skin. Cut the avocado flesh into half-inch cubes. There should be about one cup. Put the avocado cubes in a bowl and add the lemon juice. Stir to coat the pieces so they do not discolor.
• Place a tablespoon or so of cubed avocado in each of six soup bowls or cups. Spoon an equal portion of the soup into each. Sprinkle with chopped fresh coriander, if desired, and serve with lime wedges on the side, the juice to be added according to individual taste.