January is National Soup Month and to celebrate I'll be sharing some of my favorite soup recipes every day this week (Monday through Friday). First up in our #SoupWeek celebration is Sopa de Fideo Verde, because when I think of my favorite childhood soups, Sopa de Fideo (of any kind) is high atop that list. My abuelita (grandmother) used to make this soup using a can of green enchilada sauce, which always resulted in a delicious soup. But making your own salsa verde with roasted poblano peppers and cooked tomatillos takes the flavor of this soup to a whole other level.
Sopa de Fideo Verde
(Salsa Verde Mexican Noodle Soup)
- 2 poblano peppers
- 1 lb. tomatillos, husks removed
- 2 cups water
- 1/2 medium onion
- 1 clove garlic
- Fresh cilantro
- 2 tablespoons vegetable oil
- 8 oz. fideo or vermicelli
- 4 cups chicken broth
Roast poblano peppers on a griddle or comal over high heat, turning occasionally, until the peppers are completely charred. Remove from heat and place in a plastic bag for at least 10 minutes. Remove the charred skin from the chiles, the seeds, and the stems.
While the poblano peppers are roasting, bring the tomatillos and water to a boil over medium-high heat until completely cooked. Remove from heat and let cool slightly.
Puree the roasted chiles, the tomatillos and the water they were cooked in with the onion, garlic, and a couple of sprigs of fresh cilantro.
Heat 2 tablespoons of vegetable oil in Dutch oven or 3-quart saucepan over medium-high heat. Fry the fideo, stirring constantly, until golden brown. Carefully pour in the poblano-tomatillo puree and the chicken broth, stirring gently to combine. Cover saucepan and let the soup come to a boil. Reduce heat to low and season with salt. Let simmer for 15 minutes or until noodles are completely cooked; remove from heat.
To serve ladle into bowls and garnish with chopped cilantro, if desired. Enjoy!
Receta en español