Shrimp, Ancho Chile, and Pasta Soup (Sopa seca de Camarones y Fideos) - Marisolio Tasting Bar
A simple, delicious thick soup made with vermicelli (fideos), much loved in Mexico. This soup can be served as a main course.
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Ingredients
- 2 dried ancho chilies (each 4-5 inches long)
- 3 Tablespoons Biancolilla EVOO
- 6 oz. dried vermicelli, broken in thirds
- 1/2 teaspoon anise seeds
- 1/2 teaspoon cumin seeds
- 1 medium onion, chopped
- 2 large garlic cloves, minced
- 4 cups low sodium chicken broth
- 1 lb. (30-35 per lb.) peeled, deveined shrimp, tails left on
- Kosher salt
- 1/2 cup sour cream (optional)
- Diced avocado (optional)
- 1/4 cup chopped fresh cilantro
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