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Turkey soup with little herbed dumplings-mart
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| Artist: |
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| Categories: |
Entrees, Poultry, Soups & Stews, Turkey |
| Yield: |
4 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | 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 | | 2 | To make dumplings, beat egg with celery leaves, herbs, water, salt, and pepper in a bowl. | | 3 | Sift in flour and stir to make a thick batter; if it isn"t, add flour or water accordingly. | | 4 | Cover; let sit for 1 hour. | | 5 | To make soup, bring stock to a simmer; add parsnip and carrot. | | 6 | Cook until tender, about 3 minutes, and remove with a slotted spoon. | | 7 | Set aside. | | 8 | With a rubber spatula, push dumpling batter through the holes of a slotted spoon into simmering stock, about ?c at a time, until all batter is used. | | 9 | Dumplings are done as soon as they come to the surface. | | 10 | When dumplings are cooked, return vegetables and add meat to pot. | | 11 | Heat through; serve immediately. | | 12 | martha stewart living/feb. | | 13 | & march/94 scanned & fixed by di and gary |
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