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Shrimp, Ancho Chile and Pasta Soup

Shrimp, Ancho Chile and Pasta Soup comes together with Ancho Chiles, Olive Oil, Uncooked Vermicelli Or Mexican Fideo, Anise Seed, and Cumin Seed. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2
• 3 tbsp
• 6 oz
• 1/2 tsp
• 1/2 tsp
• 1
• 1 cup
• 2
• 1 qt
• 1 lb
• 1 cup
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Break stems off chiles and shake out seeds.

2. 2

   In a small bowl, cover chiles with hot water and let stand until softened, 5 to 10 minutes.

3. 3

   Drain and coarsely chop.

4. 4

   Meanwhile, pour olive oil into a large dutch oven over medium low heat.

5. 5

   Add pasta, stir and turn often with tongs until almost golden, 3 to 5 minutes.

6. 6

   Stir in anise and cumin seeds, onion, corn and garlic. Cook mixture, stirring often, until onions are softened, 4 to 5 minutes.

7. 7

   Stir in chiles and chicken broth.

8. 8

   Bring to a simmer over high heat, then reduce heat to medium and simmer 3 minutes.

9. 9

   Add shrimp and simmer until pasta is tender to the bite, 3 to 4 minutes more.

10. 10

    Season to taste with salt.

11. 11

    Spoon into wide, shallow bowls. To each serving with a spoonful of sour cream and some avocado, if you like and, sprinkle with cilantro.

12. 12

    Sopa Seca de Camarones y Fideos

13. 13

    Rating: 5

14. 14

    Publication: Sunset. Publication Date: Jan 2008. Page: 90.

15. 15

    Exported from A Cook's Books - Recipe Management for Macintosh.

16. 16

    Contributed to the FareShare Gazette by Sue; 29 January 2008. www.fareshare.net