Sopa de Fideo from We Are La Cocina by Isabel Caudillo
Place the tomatoes, garlic, and onion with 1 cup [240 ml] of the stock in a blender and purée until smooth. Heat the oil over medium heat in a small stockpot. Add the vermicelli and toast,...
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Cooking tools:
- Stockpot
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 1 lime, quartered, for squeezing
- Salt
- 1 cup [180 g] vermicelli, also known as mini spaghetti or fideo noodles
- 2 cups [480 ml] chicken stock (store-bought) or water
- ½ small onion
- 2 garlic cloves
- 6 to 8 medium Roma tomatoes (about 1 pound, 2 ounces [510 g])
- 2 tablespoons olive oil
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