- 2 large eggs, at room temperature
- 1/2 cup milk
- 1 tablespoon snipped chives
- 1 tablespoon minced parsley
- 1 cup all-purpose flour
- 1/4 cup cornmeal
- Pinch of cayenne
- Pinch of dried sage
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 medium leeks, white and tender green parts only, very thinly sliced
- 2 large carrots, thinly sliced
- 2 quarts turkey stock
- 1/2 pound white button mushrooms, quartered
- 1 cup frozen baby peas, thawed
- Freshly ground pepper
- 1 1/4 pounds roast turkey, preferably dark meat, shredded
- In a medium bowl, whisk the eggs with the milk, chives and parsley. Add the flour, cornmeal, cayenne, sage and 1 teaspoon of salt; stir until evenly moistened.
- Heat 1 tablespoon of the oil in a large stockpot. Add the leeks and carrots and cook over moderate heat, stirring occasionally, until crisp-tender, about 8 minutes. Add the stock and bring to a simmer. Cook over moderate heat until the carrots are tender, about 5 minutes.
- Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet. Add the mushrooms and cook over high heat until browned, about 5 minutes. Add the mushrooms and the peas to the soup. Season with salt and pepper. Let simmer over moderate heat.
- Spread 1/2 cup of the noodle batter onto the center of an inverted cake pan. Using a large offset spatula, scrape 1/4-inch strips into the soup, creating long, thin noodles. Repeat with the remaining batter. Gently stir the soup to separate the noodles and cook until tender, about 2 minutes. Add the turkey and cook just until hot, then serve.