Mexican Vermicelli Soup Recipe
Ingredients
| Lard | 2 Tablespoon | |
| 8 ounces of vermicelli, broken into 2-inch pieces | ||
| Tomato puree | 6 Tablespoon | |
| 1 teaspoon of onion juice | ||
| Beef broth | 2 Quart | |
| 4 tablespoons of grated Asiago or Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a large pot, heat the lard and brown the vermicelli.
Remove the pasta with a slotted spoon, leaving the fat in the pan.
Add the tomato puree and onion juice and simmer for 2 minutes.
Add the vermicelli and beef broth.
Season to taste with salt and pepper, bring to a boil, reduce to a simmer, and cook, uncovered, for 15 minutes, or until the pasta is cooked al dente.
Remove the pasta with a slotted spoon, leaving the fat in the pan.
Add the tomato puree and onion juice and simmer for 2 minutes.
Add the vermicelli and beef broth.
Season to taste with salt and pepper, bring to a boil, reduce to a simmer, and cook, uncovered, for 15 minutes, or until the pasta is cooked al dente.
Chef
