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.
Provided by Kathy
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 7
Number Of Ingredients 7
Steps:
- Using a large saute pan, fry vermicelli in vegetable oil till golden brown.
- In a food processor or blender, blend the water, onion, tomatoes, garlic and salt. Strain.
- Pour blended mixture over the vermicelli and allow to simmer till all the liquid has been evaporated or absorbed.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 37.1 g, Fat 5.1 g, Fiber 2.2 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 4.8 mg, Sugar 2.9 g
TOMATO AND VERMICELLI SOUP
Great recipe to make with fresh garden tomatoes. Freezable too.
Provided by barbara lentz
Categories Vegetable Soup
Time 25m
Number Of Ingredients 10
Steps:
- 1. Place oil in skillet. Cook the dry vermicelli until it is browned but not burnt. Remove from pan and let drain on paper towels.
- 2. Place the tomatoes, onion and garlic in a food processor and process until smooth. Pour the tomato mixture in a pot and bring to a boil and cook until thickened a bit. Add the stock and remaining ingredients except the cheese. Add the vermicelli
- 3. Bring to a boil lower heat cover and cook until vermicelli is tender. Serve with parmesan cheese and more fresh cilantro
ASIAN VEGETABLE SOUP WITH NOODLES
This fragrant noodle soup is full of Asian vegetables. Feel free to substitute or add your favorites.
Categories asian vegetable soup with noodles
Yield 4
Number Of Ingredients 16
Steps:
- In a large saucepan, heat the cooking oil over moderately low heat. Add the scallions, garlic and ginger and cook, stirring occasionally, until fragrant, about 1 minute. Add the soy sauce, red-pepper flakes, water and broth and bring to a boil.
- Add the carrots to the broth and simmer for 5 minutes. Stir in the cabbage and salt and simmer for 5 minutes longer. Add the bok choy and lemon zest and simmer until the bok choy starts to soften, about 5 minutes. Stir in the lemon juice.
- Meanwhile, in a large pot of boiling salted water, cook the vermicelli until just done, about 9 minutes. Drain. Return the noodles to the pot and toss with the sesame oil. Put some noodles in each of four bowls and ladle the soup over the noodles.
- Wine Recommendation: German wines are huge sellers in Japan; their exciting juxtaposition of tangy acidity, vibrant aromatic fruitiness, and balancing sweetness is ideal for Asian cuisine. Look for a Mosel kabinett for a match made in heaven.
VEGETABLE SOUP WITH VERMICELLI
This soup is a colorful addition to any buffet. It is also an excellent soup for a one-course supper served with home-baked bread and a green salad. This recipe is from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- In a heavy 6-quart casserole, saute the onions in the oil until soft. Add the garlic, red peppers, and carrots. Cook 5 minutes. Add the potatoes and stock and simmer until potatoes are almost tender.
- Add the green beans and zucchini and simmer 5 minutes. Stir in the vermicelli and continue cooking until the vermicelli is al dente. Season with salt and pepper and sprinkle with parsley. Serve piping hot.
VEGETABLE VERMICELLI
Steps:
- Clean all vegetables and slice into fine julienne, 1/16 inch by 3 inches. Melt 2 tablespoons butter in a large skillet over medium high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately.
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