TURKEY SOUP WITH LITTLE HERBE
Regi Dean's Recipes 08/22/99
Soups
Martha Stewart Living
{*****}
-breast meat, julienned	
Carrot, peeled and julienned	1/2
Cooked skinless turkey	4 oz
Egg	1 lg
Finely chopped celery leaves	1 ts
Finely chopped fresh	3/4 ts
Parsnip, julienned	1 sm
Plus 1 T flour	1/2 c
Salt	1/4 ts
Snipped chives	3/4 ts
-tarragon	
Turkey stock	4 c
Water	1/4 c
{**********}
 4 Servings
Freshly ground pepper
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