Turkey Soup With Little Herbed Dumplings-Mart Recipe

Ingredients:

DUMPLINGS

1 large Egg
1 tsp Finely chopped celery leaves
3/4 tsp Finely chopped fresh
-tarragon
3/4 tsp Snipped chives
1/4 cup Water
1/4 tsp Salt
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

Instructions:

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

Servings: 4