You gotta admit, Sopa de Fideo Verde sounds more mysterious than Green Spaghetti Soup. And it tastes wonderful too. I’m doing 2 Secret Recipe posts today, and this one is from the fabulous Leslie at La Cocina de Leslie.
For the uninitiated, The Secret Recipe Club is a group of around 130 food bloggers, separated into four smaller blogging groups, each of which post at different times of the month. Every month, we’re each assigned a blog in our group to look through. We try a few recipes and chose one to post about. But all month, we keep our assignment a secret until ‘reveal day’. It’s been a lot of fun – and I’ve found some great new blogs to follow and new recipes to add to my rotation.
The woman assigned to Leslie’s blog this month slipped on some ice and was out of commission for awhile. When she emailed me that she wouldn’t be able to complete the assignment, I offered to take Leslie’s blog for her since I’ve been a long-time admirer of La Cocina de Leslie blog. I found so many recipes that made my short list, I’d have a hard time fitting them all into a post. But the ones at the top of the list were Leslie’s Atole de Chocolate (since we’ve had a ton of snow lately), Strawberry Empanadas, Tortilla Española, and Masa Harina Cornbread. Honestly, I’m going to end up making them all, but first on the list was Leslie’s Sopa de Fideo Verde.
Before I dig into the soup, you might have picked up on the fact that Leslie specializes in south-of-the-border dishes. She in fact lives in a small town outside Guadalajara, in the heart of Mexico – and is a stay at home mom to 4 kids. She was born and raised in southern California, but began her journey into learning traditional Mexican dishes from the time she could reach the stove from her grandparents. Her blog is fascinating because it gives her readers a glimpse of Mexican life viewed through regional foods. If you enjoy Mexican food and want to try some new recipes, you must visit her blog.
And now this wonderful soup. It’s essentially fideo (cut) pasta in a ‘broth’ of salsa verde. The verde part of the recipe is the hero of the dish. Roasted poblano peppers are pureed with cooked tomatillos, onion, and garlic to create a mildly spicy broth that is combined with vegetable broth and pasta that’s been browned in a little olive oil. It’s a super easy soup, and perfect for a winter night to curl up with.
- 2 poblano peppers
- 1 lb. tomatillos, husks removed
- 2 cups water
- ½ medium white onion
- 1 clove garlic
- Few sprigs of fresh cilantro
- 2 Tbsp safflower oil (or other neutral vegetable oil)
- 8 oz. fideo or vermicelli
- 4 cups vegetable broth
- Broil the poblano peppers in the oven, turning occasionally, until the peppers are completely charred. Remove and place in a plastic bag or container for 5 - 10 minutes. Carefully peel off the charred skin from the chiles, slice open the peppers and remove the seeds and stems.
- Bring the water to a boil in a medium pot over medium-high heat and cook the tomatillos until completely softened, about 10 minutes. Remove from heat and cool slightly.
- Puree the roasted chiles, the tomatillos and the water they were cooked in along with the onion, garlic, and cilantro.
- Heat 2 tablespoons of safflower oil in a heavy bottomed pot over medium-high heat. Add the fideo pasta, stirring constantly until it turns golden. Carefully pour in the poblano-tomatillo puree and the chicken broth into the pot (it may splatter a bit from the heat), stirring to combine. Bring to a boil and simmer for 15 minutes or until noodles are al dente.
- Serve with a little chopped cilantro.