Turkey soup with little herbed dumplings-mart
Yield: 4 Servings MMM
Ingredients:
- 1 lg Egg
- 1 ts Finely chopped celery leaves
- 3/4 ts Finely chopped fresh -tarragon
- 3/4 ts Snipped chives
- 1/4 c Water
- 1/4 ts Salt Freshly ground pepper
- 1/2 c Plus 1 T flour MMMMM----------------------------SOUP---------------------------------
- 4 c Turkey stock
- 1 sm Parsnip julienned
- 1/2 Carrot peeled and julienned
- 4 oz Cooked skinless turkey
Instructions:
-breast meat julienned 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 1/2 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
