Mexican Noodle Soup

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            FOOD FUNNY
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This sounds suspiciously like a true food funny to me. Thanks to
Jeanne Morales for sending it in.

A guest of a resort hotel in a tourist area walked in the dining
room where breakfast was being served. The guest sat down at
a table and called a waiter to take his order. "I would like two
eggs, over easy, one with the yolk overcooked and rubbery
and the other undercooked with the yolk broken and running out
on the plate. I would also like some sausage that has been grilled
and set out on the plate to get cold, burnt toast that has also
grown cold that it crunches and crumbles into nothing at the first
bite, and butter that has been in the freezer so that it is impossible
to spread, and a pot of coffee that is lukewarm and very weak."
        
The waiter busily scratched down the guest's order and said, "This
is a very complicated order, sir. It might be difficult to deliver it
exactly as you have requested."

The guest replied, "But I had that exact breakfast here yesterday!"

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            TODAY'S RECIPE
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Hispanic markets sell packages of dried noodles labeled "fideos"
especially for this dish, but the term actually refers to any dried
pasta. Your favorite American or Italian brand will do the job just
fine in this recipe.

Mexican Noodle Soup (Sopa de Fideos)

2 Tbs (30 ml) olive oil
2 oz (55 g) spaghetti, vermicelli, or other thin noodle,
broken into 2-inch (5 cm) pieces
1 15-oz (225 g) can tomatoes with their liquid
1 onion, chopped
2-4 cloves garlic, chopped
6 cups (1.5 L) beef or chicken stock
Salt and freshly ground pepper to taste
1/4 cup (60 ml) dry sherry (optional)
Freshly grated Parmesan cheese for garnish

Heat the oil in a large pot over high heat and saute the broken
noodles until lightly browned. Meanwhile, combine the tomatoes,
onion, and garlic in an electric blender or food processor and
puree until smooth. Pour the tomato mixture into the pot with
the noodles and cook for 5 minutes, stirring frequently. Add the
stock and simmer covered until the noodles are tender, 5 to 10
minutes. Adjust the seasoning with salt and pepper and stir in
the sherry if desired. Serve with grated Parmesan on the side.
Serves 4 to 6.
Received on Tue May 2 09:19:40 2006