Soup for the Sick

One of my favorite things about FunFest is the public library book sale. This year, I found a copy of The New Laurel's Kitchen for $12. I keep hearing about The Laurel's Kitchen Bread Book, (which I hope to add to my collection soon), so I thought this would be worth picking up. It sure came in handy tonight. Kira woke up with a pretty nasty cold, so I turned to Laurel's Golden Noodle Soup. Mom came over to run lines before rehearsal, so that's the theme of the picture.



Golden Broth
1 onion, chopped
1 clove garlic
1/2 cup yellow split peas
2 tablespoons oil

1/2 teaspoon turmeric
2 quarts hot water

Saute onion, whole garlic clove, and split peas in oil until delicately brown. Stir in turmeric and add water. Simmer at least half an hour. Strain for a thin stock, puree for a thick one.

Green Broth: substitute green peas for yellow. Add a bay leaf and omit the turmeric. For a very full flavored broth, add a carrot and potato, cut up. Celery leaves are good too.

Golden Noodle Soup
2 quarts Golden Broth
big handful whole wheat ribbon noodles
1 cup each diced celery, potatoes, carrots
1 teaspoon 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 the parsley, adjust seasoning, and serve. Makes about 10 cups of soup.

Timesaving variation: If you don't already have the broth, cook the noodles and vegetables in another pot whilt the broth simmers, combining them after you puree or strain the broth. Total cooking time is about half an hour.