Recipes out of the Blond Box

I really like soup. The smell of hot soup on a cold day, with some noodles, is one of my favorite welcomes. I have fond childhood memories of coming home from school and finding that my grandmother had cooked some pastina or acini di pepe pasta (and yes, I’m Italian) in chicken broth which I should eat because it would only go to waste – she had cooked too much for her to eat it all. Which was a white lie that I totally believed. My grandmother, who recalled to us that she started cooking when she was six years old, and was then in her seventies, “accidentally” became unable to judge how much to make for one person. It makes me smile today while I remember her.

This is based on “Turkey Noodle Soup (by Frank Butcher)” which is on geniuskitchen.com 
I have altered it by starting with my own previously cooked homemade turkey stock, essentially so that I could shorten the recipe enough to fit on a recipe card. Also, by increasing the noodles from 8 ounces to 12. We love our noodles!

5 quarts turkey stock
leftover turkey meat
½ cup chopped celery leaves
½ cup chopped fresh parsley
1 cup chopped onion
1 cup sliced carrots
1 cup green peas, fresh or frozen
1 cup cut green beans, fresh or frozen
12 ounce bag fine egg noodles
¼ cup butter
¼ cup flour
salt and pepper to taste

1. In an eight quart soup or stockpot, add stock, celery leaves, parsley, onion, carrots, peas, and green beans. Bring to the boil, reduce heat and simmer for 10 minutes.
2. Return to the boil, add the noodles, and cook uncovered for 10 minutes.
3. Melt butter in small frying pan on low heat, stir in flour. Cook, stirring constantly, until the flour browns. Stir into boiling soup.
4. When the soup returns to the boil, reduce heat and simmer for 5 minutes more. Add turkey meat, salt and pepper. Serve.