Famous Recipes - Mexican Noodle Soup

Mexican Noodle Soup (Sopa de Fideos)

2 Tbs (30 ml) olive oil 2 oz (55 g) spaghetti, vermicelli, or other thin noodle, broken into 2-inch (5 cm) pieces 1 15-oz (225 g) can tomatoes with their liquid 1 onion, chopped 2-4 cloves garlic, chopped 6 cups (1.5 L) beef or chicken stock Salt and freshly ground pepper to taste 1/4 cup (60 ml) dry sherry (optional) Freshly grated Parmesan cheese for garnish

Heat the oil in a large pot over high heat and saute the broken noodles until lightly browned. Meanwhile, combine the tomatoes, onion, and garlic in an electric blender or food processor and puree until smooth. Pour the tomato mixture into the pot with the noodles and cook for 5 minutes, stirring frequently. Add the stock and simmer covered until the noodles are tender, 5 to 10 minutes. Adjust the seasoning with salt and pepper and stir in the sherry if desired. Serve with grated Parmesan on the side. Serves 4 to 6.

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