Vermicelli and Sausage Soup (Mexican Dry Soup) Recipe
Ingredients
| Butter | 2 Tablespoon | |
| 3 scallions, including some of the green part, chopped | ||
| Garlic | 1 Clove (5gm), minced | |
| Italian sausage meat | 3/4 Cup (16 tbs) | |
| Chili powder | 1 Teaspoon | |
| Ripe tomatoes | 3 Pound, peeled | |
| 3 cups of rich chicken broth | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 8 ounces of vermicelli, broken into 1-inch pieces | ||
| 1/2 cup of a grated, sharp cheese 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.
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.
Chef
