Game Broth with Parsnip Dumplings

• 1.25 litres (2 pints) game broth
• 4 heaped tablespoons parsnip purée

For the dumplings, mix the last three ingredients together until smooth. Take small pieces, about the size of your little finger’s first joint, and roll them down the tines of a fork. This will produce gnocchi-like shapes. Slide them into the simmering stock, and when they float to the top, the soup is ready. To preserve the limpid clarity of the broth, you may prefer to poach the dumplings in