Golden Garlic Soup w/ Fideos
bfrom the kitchen of girlichef
onions, small- 3 sliced fairly thin
garlic cloves, peeled- 10 sliced thin
bay leaves, fresh- 2
thyme, fresh- few sprigs
3 1/2 oz. fideo (or broken up vermicelli)
Chicken/Beef/Veg Stock or Broth (your choice or a mixture)- 1 1/2 quarts
salt & pepper- to taste
queso fresco, cut into small cubes
crushed, dried chiles (I used chile de arbol, chopped up in spice grinder)
Put a pot on over medium heat. Add a few swirls of olive oil. Add your sliced onions, stirring occasionally, until golden.
Slice them up very thin, either by hand or in one of these nifty little mini-mandolin type slicers (love this!).
Add to pot once onions are golden. Continue to cook and stir around a bit, until garlic gets soft and golden. Add your herbs and your fideos. Stir them around for a couple of minutes to toast them.
Add the broth/stock of your choice and bring to a simmer. Simmer for about 5 minutes or so, until fideos are al dente.
Remove bay leaves and thyme sprigs. Ladle into bowls and garnish with queso fresco and crushed chiles.This soup is a garlic-lover's dream! Golden, caramelized, earthy garlic and onions along with the underlying heat from the sprinkling of chiles and the salty, just-meltiness (I know, not a word) of the cheese combine so beautifully...I think I'll go have another bowl of it once I'm finished here.
So, Happy Garlic Day to all....vampires and bugs be warned!
I'm also going to try to send this over to Deb for entry in Souper Sundays, even though I'm pretty sure I'm late and won't make it into today's roundup.