An easy style of Mexican Sopa de Foido Which comes together in just 30 minutes. This classic noodle soup includes a super fresh broth manufactured with toasted versal noodles, potatoes, and tomatoes, onions, garlic and jalpio. Perfect for sick or rain days!
This classic style nodal soup in Mexico is my going version when I’m feeling under weather. It accumulates in 30 minutes and has a taste of eating comfortable eating, which will make you feel love and care.
For the first time, I fell in love with this soup on Todos Santos, where we enjoyed a fresh vegetable version from the chef garden. At the same place, I learned that a super -flavored Sopa is using fresh ingredients such as tomatoes, onions and pepper.
This is an easy step that takes this easy soup to the next level.
Your grocery list:
Method to make Mexican noodle soup
Combine this soup with delicious structure combination with TA tacitos or floatos.
Salima says: Fresh tomato sauce is excellent!
The basis of any classic sopa de -fedo is tomato broth made of tomato sauce and poultry broth.
In this prescription we have been making a fresh tomato sauce from the beginning to really work more fresh flavors, without any extra work. It’s just as easy as mixed with fresh tomatoes, onions, garlic, and water with water!
That said, if you are in a hurry or not have fresh ingredients, you can always eliminate it with tomato sauce box. See prescription card note section for the exact direction.
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Detail
An easy style of Mexican Sopa de Foido Which comes together in just 30 minutes. This classic noodle soup includes a super fresh broth manufactured with toasted versal noodles, potatoes, and tomatoes, onions, garlic and jalpio. Perfect for sick or rain days!
- Make fresh tomato sauce.* Combine tomatoes, onions, garlic, jalpio (if using), and combine water in a blender. Mix until a sauce is formed and one aside.
- Toast Fedo. Heat the oil in a pot on a medium heat before adding versal noodles. Toast, often stir with a spoon, until the noodles become golden brown.
- Put potatoes, tomato sauce, broth and boil. Add the potatoes and stir in the coat in the oil. Then add tomato sauce, chicken broth and tomato bowl. Bend the heat to the height, boil the liquid before boiling and add the paletter spaggus. The boiled for 15 minutes were uncovered, or until the noodles and potatoes were fully cooked.
- Service and garnish. Add salt and pepper in the taste. Present the top with fresh lime juice, cayenne pepper, and sour cream. Beyon!
Note
*For canned tomato sauce: Leave Step 1 and substitute with 1 cup of water + 1 cup canned tomato sauce instead of fresh tomatoes, onions, garlic, jalpio and water.
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