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one ordinary bowl of pale creamy turkey soup with flat short rectangular rolled dumpling strips, small roast turkey pieces, finely diced pale parsnip and softened leek, with no round biscuit dumplings, carrots or garnish
Andre Lewis

Creamy Turkey and Dumplings Soup

Thin rolled dumplings make this creamy turkey soup different from a pot topped with biscuit-like mounds. Cut the dough into short strips and lower them into the simmering broth a few at a time so they don't stick in one heavy stack. Leeks and parsnip give the base a mild sweetness, while the turkey waits until the dumplings are nearly cooked before it goes back on the heat. Roll the dough evenly and test the thickest strip, because its center can stay floury after the thinner edges look ready. The cream finishes the broth gently, leaving enough liquid around the flat dumplings for this to remain a soup.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour for dumplings
  • 1/4 tsp baking powder
  • 1/4 tsp fine salt for dumplings
  • 1 tbsp cold unsalted butter cubed, for dumplings
  • 1/3 cup buttermilk
  • 2 tbsp all-purpose flour for rolling
  • 1 tbsp unsalted butter for soup
  • 1 large leek white and light green parts washed and thinly sliced
  • 1 medium parsnip peeled and finely diced
  • 6 cups low-sodium turkey broth
  • 1/2 tsp fine salt for soup
  • 1/4 tsp black pepper
  • 3 cups cooked roast turkey skin removed and diced
  • 1/2 cup heavy cream

Method
 

  1. Mix dumpling flour, baking powder and dumpling salt in a bowl. Rub in the cold butter until fine crumbs form, then stir in buttermilk just until a firm dough comes together; cover and rest for 10 minutes.
  2. Melt soup butter in a wide 6-quart pot and cook leek and parsnip for 6 minutes. Add broth, soup salt and pepper and simmer for 12 minutes until parsnip is nearly tender.
  3. Dust a board with the rolling flour and roll dough about 1/8 inch thick. Cut into strips about 1 by 2 inches, shaking off excess loose flour.
  4. Lower strips into the gently simmering broth one at a time, separating them with a spoon. Simmer uncovered for 12 to 15 minutes, stirring gently, until the thickest dumpling has no floury center.
  5. Add turkey and simmer for 5 to 8 minutes until it reaches 165°F and dumplings are fully cooked. Stir in cream, warm gently for 1 minute without boiling hard and serve.