Title: Turkey Soup with Little Herbed Dumplings-Martha Stewart L
Categories: Soup/stews, Poultry, Main dish
Yield: 4 Servings

---------------------------------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

------------------------------------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.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Posted to MM-Recipes Digest V4 #037 by John Merkel on
Feb 4, 1997.