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| Turkey Soup With Little Herbed Dumplings-Martha Stewart L Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 4
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Ingredients
----DUMPLINGS----
1 large egg
1 teaspoon finely chopped celery leaves
3/4 teaspoon finely chopped fresh tarragon
3/4 teaspoon snipped chives
1/4 cup water
1/4 teaspoon salt
1 freshly ground pepper
1/2 cup plus 1 t flour
----SOUP----
4 cup turkey stock
1 small parsnip, julienned
1/2 carrot, peeled and julienned
4 oz cooked skinless turkey breast meat,; julienned
Cooking Directions:
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 Posted to MM-Recipes Digest V4 #037 by John Merkel on Feb 4, 1997.
entrees,poultry
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