SOPADEFIDEOS (VERMICELLI SOUP)
Source: Clarita's Cocina: Great Traditional Recipes from a Spanish Kitchen by Clarita Garcia
Servings: 6

This soup is referred to in our home as the “convalescent soup.” because whenever there is illness. Immediately the caldo (chicken broth) is prepared with a good plump hen. As soon as the doctor allows nourishment, a steaming bowl of caldo or sopa de fideo is always present on the tray that goes to the patient.

2 quarts rich chicken broth (recipe follows)
1 tablespoon lemon juice
1/2 pound very thin vermicelli (of the spaghetti family)

Bring the chicken broth to a boil. Add the lemon juice.

Break vermicelli and drop into the boiling broth. Keep stirring so that vermicelli will not stick together. Cook covered 20 minutes at moderate heat.

UN SECRETO. If you want to win praises from your family, simply add 1 envelope of dry chicken noodle soup together with the vermicelli. But don’t forget to 'bum the evidence!'

VARIATION - SOPA DE ARROZ (RICE SOUP):
Same as above recipe. Replace the vermicelli with 1 cup of short grain rice.

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CALDO DE POLLO (CHICKEN BROTH)
Servings: 6-8

1 (3- to 4-pound) stewing hen
1 whole medium onion, peeled
2 crisp celery ribs, cut in two
I garlic clove, unpeeled and crushed
2 medium ripe whole tomatoes
1 small whole potato, peeled
1/2 medium green pepper
2 bay leaves
1 tablespoon salt
Pinch Toasted Saffron*

Use a soup kettle or Dutch oven with cover (4 to 6 quarts). Place hen in the pot, and please do not dissect the poor creature! Add all the ingredients except the saffron. Fill pot three-quarter-s full of water. Bring to a rapid boll and skim several times to ensure clear broth. Lower heat; cover, and cook slowly until hen falls apart (about 1 1/2 hours). If necessary, add more water to make at least 2 quarts of broth. Toast the saffron as the broth cooks.

TOAST THE SAFFRON THIS WAY:
Cut a little square of brown paper (3x3) and place a few strands of saffron in the center. Now fold to be sure the saffron is hidden within. When the skimming period is past and the pot is covered to commence the cooking period, place the little brown folded paper on the lid. The steam will toast it.

About 1/2 hour before removing the pot from the heat, take the little brown folded paper and without unfolding, crush between the forefingers and thumbs, then unwrap and add to pot. Watch how quickly it disintegrates and the insipid looking broth becomes a beautiful, appetizing golden yellow.

When the cooking time is up cool completely. Mother would let it cool 2 3 hours then strain and use for soups or in the preparation of entrees. If you wish to extract the fat, place the broth in the refrigerator; after it is chilled, remove the fat that accumulates on the surface. Mother did this when there was illness in the house and the doctor prescribed as nourishment caido clara (clear broth).

Delicious croquettes and salads may be prepared with the cooked hen

*PLEASE NOTE: In accordance with individual taste preferences, saffron may
be eliminated in the preparation of broth if so desired.

SAFFRON: A herb of the crocus family. The dried stigmas of the plant are what’s used in cooking. Saffron is an expensive herb, but a little goes a long way. It imparts a brilliant yellow to foods, so it should be used with caution. A pinch (whatever can be picked with a peck of the forefinger and thumb) is sufficient for seasoning. Do you know that it takes 4,000 flowers to yield 1 ounce of commercial saffron?
There are yet other yellow food colorings that are found in all supermarkets
in our area. These are bijol and teresita espiga.