Date: Wed, 18 Jan 95 07:02:10 MST
From: "Susan J. Starr" (firstname.lastname@example.org)
A while back someone was requesting vlf passover recipes. This soup can
be served instead of chicken soup. This a cold weather favorite of mine
and it also very simple to make. It can be served with noodles or matzoh
This recipe is originally from Laurel's Kitchen
GOLDEN NOODLE SOUP
2 Quarts Golden Broth (see below)
Big handful whole wheat ribbon noodles (or matzoh balls)
1 cup diced celery
1 cup diced potatoes
1 cup diced carrots
1 tsp salt
1/2 cup finely chopped parsely
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
Makes about 10 cups of soup.
1 Onion chopped
1 clove garlic
1/2 cup yellow split peas.
1/2 tsp turmeric
2 Quarts hot water
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 (I haven't tried pureeing).