It's obviously a lot easier than my theatrics, but I suppose it's the little tips that make it Jewish”. Boil the shit out of everything (or under pressure - about half an hour), or longer if you are just putting on the stove”.

Nic told me she would need to sit down and drag it out of her memory banks to give to me. The fact that it was all in her head made me even more excited about getting my hands on it, this is a recipe that you obviously learn in your mother’s/grandmother’s kitchen. Add the celery and cook for 5-10 minutes more, until the celery is no longer firm, but not yet tender (it will continue to cook even when the heat is turned off).You may want to take a look up at the original posting date of this article, it will be a decade old this year. Keep reading below for the original article, terrible photos, but sans horrid spelling mistakes. Oh how my writing voice has changed! If you're really game, you can use giblets - about ½kg (make sure you wash them and use a small knife to thoroughly clean them - any green area or grit)."

I didn’t read the recipe properly and just added the peas straight from the freezer to warm up in the soup which I had now returned to heat. I added the dry pasta straight to the soup to cook as well, I missed the bit about using a separate pot. It worked fine and I just simmered very gently until the pasta was cooked through and served.The soup is just delicious. I love the flavour that is absorbed by the vegetables cooking away in it, it just adds that something extra to the final soup. Skim the surface of fat when done, a lot of people cool down and put in the fridge overnight so the fat on the surface hardens, much easier to remove”.