Turkey soup with little herbed dumplings-mart
4 Servings
Ingredients
| Quantity | 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 |
| Freshly ground pepper | ||
| ½ | cup | Plus 1 T flour |
| 4 | cups | Turkey stock |
| 1 | small | Parsnip, julienned |
| ½ | Carrot, peeled and julienned | |
| 4 | ounces | Cooked skinless turkey breast meat, julienned |
Directions
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