Sopa de Pasta (Pasta Soup) recipe Shelly this is from the same book

[Guest guest]

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

The flavor secret is the browning of the pasta.

I will also post her version of vegetable stock. It is so good and rich. You

can use your own version for this recipe though.

Donna

 

Sopa de Pasta (Pasta Soup)

 

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

1/2 lb. vermicelli (or flat noodles, or small 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 small chipotle chilies (canned),

halved. (optional)

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.

 

 

 

 

" I should be rolling down the skyway on

my cosmic wheels;

Instead of stumbling down the highway

on my boots of steel "

Source: Cosmic Wheels - Donovan

 

 

Photos – Showcase holiday pictures in hardcover

Photo Books. You design it and we’ll bind it!

 

 

[Guest guest]

Donna,

The secret is in the browning of the pasta..Also rice, barley, etc. I

recently visited the home of a Hispanic friend and she was browning

the rice for Spanish Rice. I was amazed at the difference in the

flavor. By the way her Enchiladas are to die for.

Deanna

 

-- In , Donnalilacflower

<thelilacflower> wrote:

>

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

> The flavor secret is the browning of the pasta.

> I will also post her version of vegetable stock. It is so good

and rich. You can use your own version for this recipe though.

> Donna

>

> Sopa de Pasta (Pasta Soup)

>

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

> 1/2 lb. vermicelli (or flat noodles, or small 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 small chipotle chilies (canned),

> halved. (optional)

> 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.

>

>

>

>

> " I should be rolling down the skyway on

> my cosmic wheels;

> Instead of stumbling down the highway

> on my boots of steel "

> Source: Cosmic Wheels - Donovan

>

>

> Photos – Showcase holiday pictures in hardcover

> Photo Books. You design it and we'll bind it!

>

>

[Guest guest]

Thank you for the soup recipes, Donna!

 

Shelly

 

, Donnalilacflower

<thelilacflower> wrote:

>

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

> The flavor secret is the browning of the pasta.

> I will also post her version of vegetable stock. It is so good

and rich. You can use your own version for this recipe though.

> Donna

>

> Sopa de Pasta (Pasta Soup)

>

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

> 1/2 lb. vermicelli (or flat noodles, or small 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 small chipotle chilies (canned),

> halved. (optional)

> 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.

>

>

>

>

> " I should be rolling down the skyway on

> my cosmic wheels;

> Instead of stumbling down the highway

> on my boots of steel "

> Source: Cosmic Wheels - Donovan

>

>

> Photos – Showcase holiday pictures in hardcover

> Photo Books. You design it and we'll bind it!

>

>