Turkey Soup With Little Herbed Dumplings-mart Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 ounce: Cooked skinless turkey breast meat, julienned
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 isnt, 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
Source from luhu.jp
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 isnt, 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
Source from luhu.jp