Wednesday, January 25, 2012
Sopa de Fideo- Noodle Soup with Corn, Garlic, Mild Green Chiles, and Cream
This is my version of a Mexican noodle soup, and it is a most versatile dish that simply through the addition or reduction of broth can be a soup, a stew, or a creamy pasta dish. There is no right or wrong way to make it, and its ingredients can be in whatever proportion you like. If you wish to add more chiles, feel free. Add table cream or substitute sour cream. Eat it for breakfast scrambled with eggs. Wrap it in a taco for lunch. Add broth at supper and pour it over home fried flour tortilla wedges lining the bottom of your soup bowl. I have made three batches this week and have subsisted on it. If you have children I assure you there will be none left over.
By substituting vegetable broth one can call it vegetarian as well. And it is inexpensive. Its ingredients can be found at any market. A large pot takes under an hour to make. Should you wake up at midnight, there it will be, if your family has not finished it off.
32 oz chicken or vegetable broth plus one cup of water
1 medium yellow onion, diced and sauteed in corn oil till soft and golden. Be sure to sweat the onion with a little salt.
3-4 cloves of garlic- diced or crushed in a press
1-2 4oz cans diced mild green chiles
15 oz can cream style corn
15 oz can golden corn kernels
A few splashes of hot sauce(Optional)
2 cups of fideo noodles or of vermicelli snapped into small pieces
Corn oil to saute onions and to brown noodles
1 packet of Iberia "Sazon" Coriander/Annatto seasoning if you can find it at the Latin Market. It is optional and you can always add a little tomato paste to get that warm orange-yellow color instead.
Saute the onion till golden, then add the garlic and lightly saute it as well in the corn or vegetable oil.
Put the broth,all the corn, and the chiles in a large sauce pan. When the onion and garlic are soft add them to the broth. Add the Iberia seasoning or the tomato paste. Now add more corn oil to the saute pan, add half the noodles and lightly brown them. You may also brown the second cup of noodles, but I only do half and add the second cup plain. Cover and cook over medium low heat until the noodles are soft. Taste for seasoning. Remove from the heat, allow to cool a bit, and stir in 1/2 cup of cream or sour cream or 1/4 cup of both. If you feel the soup is too thick, add a little water or more broth. Because the noodles will continue to absorb the broth, you may need to thin the soup with a little more water the next day. If there are leftovers!
I think fried tortilla strips on top of a bowl of this would be excellent as well.