Homemade Broth with Egg Noodles
- SERVINGS: 8
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.
- 2 quarts beef broth from Pot-au-Feu, or another flavorful homemade stock
- 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.
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