Thursday, March 31, 2011

Pot Pie Soup with a Little Warmth ( or a big kick! )

We pulled the last frozen turkey out this week and so one meal was soup.  This time I wanted the flavor of pot pie.  I also added fresh horseradish for the kick and passed more at the table.  If you're not in to horseradish you can certainly make the soup without it.

1/4 cup butter
1/4 cup vegetable oil
1/2 cup flour
1 medium onion, diced
3 small carrots, diced
1 stalk celery, diced
a pinch of ground thyme
2 tsp black pepper
2 medium potatoes, peeled and diced
8 cups turkey or chicken broth
2 cups frozen corn
2 cups frozen peas
4 cups diced cooked turkey or chicken
1/2 cup cream
1/2 cup chopped parsley
5 Tbl finely grated fresh horseradish plus more for serving
more pepper and salt to taste
1 sheet of puff pastry from a 17.3 ounce package, cut into 9 squares and baked at 400F for about 20 minutes

In a soup pot, melt the butter and oil and saute the onion, celery and carrot until the onion softens a bit.
Add the thyme, black pepper and flour and cook while stirring for a couple of minutes until the mixture forms a tight roux.
Slowly add the broth, stirring constantly, until the roux mixture is incorporated.  Add the potatoes.  Bring to a boil and simmer for 15 minutes.
Add the corn, peas and chicken or turkey and bring back to the boil.
Turn off the heat and stir in the cream, horseradish and parsley.  Re-season with salt and pepper, if desired.
Serve each bowl with a puff pastry square floating on top. 

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