Side Pannel
Turkey Soup with Little Herbed Dumplings-Martha Stewart L
Turkey Soup with Little Herbed Dumplings-Martha Stewart L
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Poultry
Ingredients List
- ---------------------------------DUMPLINGS---------------------------------
- 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
Directions
SOUP
4 c Turkey stock
1 sm Parsnip, julienned
1/2 Carrot, peeled and julienned
4 oz Cooked skinless turkey
-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.
4 c Turkey stock
1 sm Parsnip, julienned
1/2 Carrot, peeled and julienned
4 oz Cooked skinless turkey
-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.
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