Homemade Broth with Egg Noodles

Contributed by Josette Riondato

ACTIVE:

TOTAL TIME:

SERVINGS: 8

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In France, a proper meal always begins with soup, so whenever chef Josette Riondato makes her pot-au-feu, she saves the broth for this simple recipe. note that the flavor of the soup depends entirely on the quality of the broth. A canned variety really won't do here.

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Recipe: Homemade Broth with Egg Noodles

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Ingredients

2 quarts beef broth from Pot-au-Feu, or another flavorful homemade stock
Salt
1/4 pound fine egg noodles
Freshly ground pepper

Strain the broth into a saucepan and bring to a boil. Season with salt. Add the noodles and cook, stirring occasionally, until tender, about 4 minutes. Season with pepper, ladle into soup plates and serve.

From A Working Lunch at Château Loudenne
Published November 1999

Homemade Broth with Egg Noodles

Recipe: Homemade Broth with Egg Noodles

Ingredients

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