Sopa de Pasta (Pasta Soup) with the garnish this should be hot enough for the group

[Guest guest]

This is from " A Taste of Mexico " by Kippy Nigh.

The flavor secret is the browning of the pasta.

Enjoy! Donna

 

Sopa de Pasta (Pasta Soup)

 

1 1/2 tblspns. safflower, canola or olive oil

1/2 lb. vermicelli (or flat noodles, macaroni shells)

6 Italian Roma tomatoes, coarsely chopped

1/2 cup onion, coarsely chopped

2 cloves garlic, peeled

2 quarts vegetable stock (heated)

 

garnish

~~~~~~

3 or more small chipotle chilies (canned),

halved.

2 avocados sliced

dollop of sour cream plain, or

natural yogurt (optional)

 

Heat the oil in a 3 quart saucepan, add the pasta, and stir

until it begins to brown, about 10 minutes. Remove from the heat

and drain off the excess oil. Blend the tomatoes with the onion

and garlic. Put the tomato mixture through a strainer (I tossed in the

blender), return the pasta to the heat and add the tomato mixture

to the pasta. Cook until it begins to boil, add the hot vegetable stock

or water. Cook over medium heat until pasta is tender, about 10 minutes.

Serve in 6 bowls and decorate each bowl with 1/2 of a

chipotle chile, avocado slices and a dollop of sour cream or yogurt

of desired.

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