Turkey soup with little herbed dumplings-mart

Yield: 4 Servings

Measure Ingredient
1 large Egg
1 teaspoon Finely chopped celery leaves
¾ teaspoon Finely chopped fresh tarragon
¾ teaspoon Snipped chives
¼ cup Water
¼ teaspoon Salt
\N \N Freshly ground pepper
½ cup Plus 1 T flour
4 cups Turkey stock
1 small Parsnip, julienned
½ \N Carrot, peeled and julienned
4 ounces Cooked skinless turkey breast meat, julienned

DUMPLINGS

SOUP

To make turkey stock, substitute a 3-lb turkey breast and 2 lb turkey wings for the chicken in the recipe for Basic Cbicken Stock 1. To make dumplings, beat egg with celery leaves, herbs, water, salt, and pepper in a bowl. Sift in flour and stir to make a thick batter; if it isn't, add flour or water accordingly. Cover; let sit for 1 hour.

2. To make soup, bring stock to a simmer; add parsnip and carrot. Cook until tender, about 3 minutes, and remove with a slotted spoon. Set aside.

3. With a rubber spatula, push dumpling batter through the holes of a slotted spoon into simmering stock, about ½ C at a time, until all batter is used. Dumplings are done as soon as they come to the surface. When dumplings are cooked, return vegetables and add meat to pot. Heat through; serve immediately.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary

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