Huron-Perth Boomers Winter 2023-24

FOOD & DRINK
Turkey pot pie soup
INGREDIENTS
Topping
1 sheet frozen butter puff pastry, thawed
⅓ cup finely grated cheddar cheese
Baking Time: 10 minutes
Preparation Time: 20 minutes
Cooking Time: 22 minutes
Serves: 6
Soup
2 tbsp butter
2 cloves garlic, minced
1 onion, diced
Salt and pepper
1½ cups potatoes, unpeeled and diced
1 cup parsnip, diced
½ cup each carrot and celery, diced
½ cup mushrooms, chopped
¾ tsp thyme leaves, dried
¼ tsp crushed red pepper flakes
2 bay leaves
1 carton low-sodium chicken broth
3 tbsp all-purpose flour
½ cup 10% half-and-half cream
2½ cups turkey or chicken, cooked & bite-sized pieces
⅓ cup fresh parsley, finely chopped
Instructions
Topping – Unroll puff pastry sheet, leaving pastry on parchment paper.
Using floured 2- to 3-inch cookie cutters, cut 12 to 15 puff pastry
shapes (leftover pastry can be re-rolled). Place pastry onto parchment
paper-lined baking sheet, spacing shapes apart. Evenly sprinkle cheese
on each cut out, pressing gently into pastry. Refrigerate.
Soup – In large pot, melt butter over medium heat. Add garlic, onion
and pinch each of salt and pepper; cook, stirring, for three minutes.
Stir in potatoes, parsnip, carrot, celery, mushrooms, thyme, pepper
flakes and bay leaves. Add broth; bring to boil. Cover, reduce heat
and simmer gently for about 10 minutes or until vegetables are tender.
Meanwhile, bake puff pastry shapes in 425 F oven for 10 minutes
or until golden. Set aside. In small bowl, whisk flour into cream;
gradually stir into soup, stirring continuously until mixture comes
to boil. Simmer gently two minutes. Stir in turkey and parsley until
heated through. Season with salt and pepper to taste. Serve soup
topped with pastry cut-outs. *Recipe courtesy of Foodland Ontario
30 • HURONPERTHBOOMERS.COM