Mexican Dry Soup with Vermicelli – Sopa Seca

Today is the feast day of Our Lady of Guadalupe.  She is the patron saint of The Americas.

“Guadalupe:  the Miracle and the Message” is a very enjoyable film documentary narrated by actor Jim Caviezel.

In our small way we celebrate by watching this film and reading about Mary’s apparition.

We also plan to prepare a simple Mexican meal at home.

 

Shopping Tip:  We buy Mexican short vermicelli known as fideo at the grocers.

Mexican Vegetable Soup with Vermicelli

Sopa seca, like many famous terms in Mexican cuisine, is the down-to-earth description of a magnificent dish. Broth is absorbed by rice or noodles during cooking; serve the dry soup as a separate course or as a side dish.

Credit:  Sunset Mexican Cookbook:  Classic & Contemporary Recipes. 1989 Edition

Ingredients

8 ounces Mexican vermicelli pasta, cut short

2 T. butter

3 T. cooking oil

1 medium-size onion, chopped

2 cloves garlic, minced

1 4-oz. can chopped Anaheim chilies, e.g., Ortega brand

1 15-oz. can petite diced tomatoes with juice

1 tsp. dried oregano leaves

1 Cup fresh or frozen thawed peas

2 Cups chicken broth

Salt and pepper

Heat butter and oil in a 2-1/2 quart saucepan over medium-high heat.  Add onion, garlic, and chilies and cook, stirring, until soft (about 5 minutes).  Add noodles and stir well; continue to cook, stirring constantly, for 2 more minutes.  Add tomatoes, oregano, peas, and broth and bring to a boil.  Reduce heat, cover, and lower heat.  Simmer until liquid is absorbed (about 15 minutes).  Season to taste with salt and pepper.

Substitution:  replace the onion and chilies with 1 can of Ro-tel  brand tomatoes and chilies.

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