Vermicelli Soup

This soup is called “fideo” or “sopa seca” – dry soup – and is eaten all over Mexico. It is inexpensive and easy to make. This can be comforting when sick but, it is a GREAT side dish with any kind of meat, poultry, fish. To make it more soupy you can add vegetable broth to taste.

Step: 1

Using a large saute pan, fry vermicelli in vegetable oil till golden brown.

Step: 2

In a food processor or blender, blend the water, onion, tomatoes, garlic and salt. Strain.

Step: 3

Pour blended mixture over the vermicelli and allow to simmer till all the liquid has been evaporated or absorbed.

Per Serving: 217 calories; protein 6.8g; carbohydrates 37.1g; fat 5.1g; sodium 4.8mg.

The word “stew” can refer to 2 time a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.