Mexican Style Avocado And Vermicelli Soup Recipes

VERMICELLI SOUP (SOPA DE FIDEOS)

Steps:

• Heat oil in large saucepan over medium heat, add pasta. Cook stirring constantly for 3-4 minutes or until it begins to brown.
• Stir in broth, water and salsa, bring to boil. Reduce heat to medium and cook for 10-15 minutes or until pasta is tender.
• Add chicken, cook for 2-3 minutes or until heated through.

MEXICAN COLD AVOCADO & BUTTERMILK SOUP

Steps:

• Place the onions in a blender or processor and add 1 cup of the puree as fine as possible.
• Peel and chunk in 2 1/2 of the avocados, reserving the remaining half for garnish.
• Puree again, adding broth as necessary.
• Transfer the soup to a large bowl.
• Add any remaining broth the buttermilk to the blender and whirl briefly to pick as much avocado as possible.
• Add to the soup, along with the extract and sugar, if desired.
• Both of these rather surprising ingredients enhance avocado when used in tiny amounts.
• Stir well, taste and adjust the salt.
• The soup may be made to this in advance and refrigerated several hours, but for best flavor allow it to warm up a bit before serving.
• It should be cold but not icy.
• Peel the remaining half avocado cut into very thin slices.
• Divide soup-among six serving bowls and top with the sliced avocado, and coriander.
• Serve accompanied by the tortilla chips.

AMERICA'S TEST KITCHEN MEXICAN-STYLE SKILLET VERMICELLI WITH CHO

Steps:

• Toast the vermicelli with 1 tablespoon of the oil in a 12 inch skillet over medium-high heat until golden, about 5 minutes.
• Transfer the noodles to a paper-towel-lined plate and let cool.
• Add the remaining 1 tablespoon oil to the skillet and heat over medium heat until shimmering.
• Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
• Stir in the garlic and cumin and cook until fragrant, about 15 seconds.
• Stir in the tomatoes with their juice, the broth, chipotle, and chorizo sausage. Bring to a boil.
• Stir in the toasted pasta. Reduce the heat to low, cover and cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender, about 15 minutes.
• Season with salt and pepper to taste.
• Off the heat, sprinkle evenly with the Monterey Jack, cover, and allow the cheese to melt, about 3 minutes.
• Sprinkle with the cilantro.
• Serve, passing the sour cream separately.

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.