by Crystal Schlueter
I have a passion for cookbook collecting and have picked up hundreds over the years. Naturally, after many years of developing recipes for contests, I felt the next step was to write my own cookbook.
After spending several years pitching concepts to publishers, I received nothing but rejections. Undeterred, I listened to advice from the late Mimi Sheraton, a famed food critic and cookbook author. Mimi instructed beginning food writers to get published wherever they can, such as the local newspaper, which was why I started this column. Thanks to my opportunities with The Ely Echo and The New Babbitt Weekly News, the sample articles I submitted with my pitch landed me my first cookbook deal a year later.
Recently, while going through my cookbook collection, I saw a familiar name. Long before I knew who Mimi was, I purchased her book titled The Whole World Loves Chicken Soup (1995). I was happy to find one of her books in my collection and wanted to feature it as a nod of respect. The book features chicken soup recipes from around the world, showcasing her extensive food knowledge.
I chose to make her Mexican chicken noodle soup, which is called sopa de fideo in Spanish. The soup consists of short noodles that are fried in oil until browned and nutty, then simmered in a fresh tomato broth until tender. Mimi’s recipe called for diced cooked chicken to be added, but the classic soup usually consists of just broth and noodles.
Sopa de Fideo
Ingredients:
8 fresh vine-ripened tomatoes, peeled and seeded
2 medium onions, chopped
2 garlic cloves
2 quarts (8 cups) chicken broth
3 tablespoons lard or cooking oil (or as needed)
1 bag (7 ounces) fideo pasta or broken vermicelli
Salt and pepper, to taste
1 1/2 cups diced cooked chicken (optional)
Cilantro, jalapenos, avocado, and cotija or Parmesan cheese for serving
Instructions:
In a blender, puree the tomatoes, onions, and garlic with enough chicken broth to make a smooth consistency. For a creamy consistency, pour the mixture straight into a stock pot. For a brothy consistency, strain through a fine mesh sieve, discarding the solids. Simmer partially covered for 10 minutes, then add the rest of the broth and continue simmering for an additional 20 minutes. Meanwhile, in a large skillet over medium heat, add the lard or oil. Once hot, add the noodles. Cook until golden brown, stirring often. Add the noodles to the simmering soup. Season with salt and pepper. Cook for 7-8 minutes or until the noodles are tender. Stir in the chicken, if using. Ladle into bowls and garnish with cilantro, jalapenos, avocado, and cheese.
Yield: 8 Servings
Notes:
My blender is not powerful enough to blend the soup base as directed, so I cooked the tomatoes, onions, and garlic until soft, then blended them until smooth. I strained the broth after blending, so I skipped the peeling and seeding step. I would not recommend taking a shortcut by using canned tomato sauce, as the fresh tomato flavor is what makes this soup exceptional. Instead of salt and pepper, I seasoned the soup with Adobo seasoning and Sazon with cilantro and annatto, but tomato-flavored chicken bouillon is a more traditional seasoning. The recipe was adapted from The Whole World Loves Chicken Soup, by Sheraton, Mimi. Warner Books, 1995, p. 70-71.
