From“Soup Beautiful Soup” by Ursel Norman with illustrations by Derek Norman
Published by William Morrow & Company in New York in 1978
1 1/2 pounds soup beef with bone or one 2-3 pound chicken
5 cups cold water
1 tsp. salt
1/2 tsp. pepper
1 large stalk celery, roughly chopped
1 large carrot, roughly chopped
1 large onion, roughly chopped
2 parsley sprigs
1/2 tsp. dried marjoram
4 tbsp. alphabet noodles, cooked
finely chopped parsley for garnish
Place the soup beef (or chicken) in a large saucepan. Add the cold water, salt, pepper, celery, carrot, onion, parsley sprig, bayleaf and marjoram. Bring to a boil and skim if necessary. Simmer the soup, partially covered, 2 hours for beef, 1 hour for chicken. Remove meat or chicken.
Strain the soup through a finemesh strainer. Discard all the vegetables. Return broth to pot.
Cut any lean meat off the soup beef, discarding any bone or fat. If a chicken is used, remove 1 chicken breast, skin and bone it and cut into tiny shreds. Reserve.
Put the meat shreds into the broth in the pot. Also add the cooked noodles and the chopped parsley. Cover and leave to stand 2 minutes before serving.
This soup can be made ahead a day or two, up to stage 3. If it is to be frozen, put the meat shreds into the broth. Complete stage 4 after defrosting.
For an absolutely clear broth, leave the soup to go cold after stage 3. Whisk two eggwhites just to break them up a little, and pour them into the soup. Bring to a boil, then simmer, uncovered, for 5 minutes. Do not stir! Strain through a fine-mesh strainer lined with a damp cloth.