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Vermicelli And Sausage Soup (Mexican Dry Soup)

Fettuccine.Inn's picture
Ingredients
  Lard/Butter 2 Tablespoon
  Scallions 3 , chopped (Including Some Of The Green Part)
  Garlic 1 Clove (5 gm), minced
  Sausage meat 3⁄4 Cup (12 tbs) (Chorizos Or Italian)
  Chili powder 1 Teaspoon
  Ripe tomatoes/1 can of one-pound tomato chopped 3 Medium, peeled, seeded, and chopped
  Rich chicken broth 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Vermicelli 8 Ounce, broken into 1-inch pieces
  Grated sharp cheese 1⁄2 Cup (8 tbs) (Of Your Choice)
Directions

Use a pot that can go from the top of the stove to the broiler.
Place it over medium heat and melt the lard (or butter) in it.
Add the scallions and garlic and saute them until soft.
Add the sausage meat and chili powder and cook for 10 minutes, breaking the sausage up with a fork.
Add the tomatoes and simmer 10 minutes or until the watery part has cooked off.
Add the broth, salt, and pepper.
Heat to a boil.
Stir in the vermicelli; lower heat and cook, uncovered, until all the liquid has been absorbed (if the liquid is absorbed before the pasta is al dente, add a small amount of hot broth).
Taste for seasoning.
Sprinkle the top with the cheese and place under the broiler until the cheese has melted and is golden.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Sausage

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