Difference between revisions of "Sopa de Fideos"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
||
| Line 25: | Line 25: | ||
[[Category:Beef stock and broth Recipes]] | [[Category:Beef stock and broth Recipes]] | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Cheddar Recipes]] | [[Category:Cheddar Recipes]] | ||
[[Category:Jack cheese Recipes]] | [[Category:Jack cheese Recipes]] | ||
[[Category:Soup Recipes]] | [[Category:Soup Recipes]] | ||
[[Category:Vermicelli Recipes]] | [[Category:Vermicelli Recipes]] | ||
Revision as of 13:17, 31 March 2012
Description
Vermicelli soup
- Contributed by Catsrecipes Y-Group
- Source: My old recipes
- Serves 4
Ingredients
- ½ cup vermicelli noodles, uncooked and broken into small pieces
- 1 tbsp bacon fat or oil
- ½ cup finely chopped onion
- 3 tbsp tomato purée
- 2½ cans (15 oz. each) beef broth (about 5 cups)
- ½ cup grated jack or white cheddar cheese
Directions
- Heat fat or oil in skillet.
- Add noodles, fry until light brown.
- Remove.
- In same fat, saute onions until soft.
- Add tomato puree and cook for 2 to 3 minute.
- Stir constantly.
- Simmer puree, noodles and broth in large pan until noodles are tender, 6 to 8 minutes.
- Add salt and pepper to taste.
- Sprinkle with cheese and serve.
