Categories: SOUP

noodle soup

This noodle soup is a delicious and filling treat on cold winter evenings.
SERVES 4
3slices smoked, rindless bacon, diced
1 large onion, chopped
1 tbsp butter
2½cups dried peas, soaked in cold water for 2 hours and drained
10 cups chicken bouillon
8 oz dried egg noodles
5/8 cup heavy cream
salt and pepper
chopped fresh parsley, to garnish
Parmesan cheese croutons (see Cook’s Tip, right), to serve
noodle soup
the chicken noodle soup recipe
method:
1. Put the bacon, onion, and butter into a large pan and cook over low heat for about 6 minutes.
2. Add the peas and the chicken bouillon to the pan and bring to a boil. Season lightly with salt and pepper, cover and simmer for 11/2 hours.
3. Add the egg noodles to the pan and simmer for an additional 15 minutes
4. Pour in the cream and blend thoroughly. Transfer to a warm tureen, garnish with parsley, top with Parmesan cheese croutons (see Cook’s Tip), and serve.
cook’s Tip 
To make Parmesan cheese croutons, cut a french stick into slices. coat lightly with olive oil and sprinkle with parmesan. Broil for about 30 seconds.

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