Recipe: Golden Noodle Soup with Golden Broth (Laurel's Kitchen, 1980's)

GOLDEN NOODLE SOUP WITH GOLDEN BROTH

2 quarts Golden Broth (recipe follows)
Big handful whole wheat ribbon noodles, uncooked (or matzoh balls)
1 cup diced celery
1 cup diced potatoes
1 cup diced carrots
1 tsp salt
1/2 cup finely chopped parsley

Bring broth to a boil in a heavy pan. Add noodles, celery, potatoes, carrots and salt. Reduce heat and simmer gently until the vegetables are tender, about half an hour.

Stir in parsley, adjust seasoning and serve.

GOLDEN BROTH

2 quarts hot water
1 onion, chopped
1/2 cup yellow split peas, uncooked
1 clove garlic
1/2 tsp turmeric

Put all ingredients in a large pot and simmer at least half an hour.

Strain for a thin stock or puree for a thick one.

Makes about 10 cups of soup
Adapted from source: Laurel's Kitchen by Laurel Robertson, Carol Flinders and Brian Ruppenthal
From: eggy/oz - 10-04-99