Huron-Perth Boomers Winter 2023-24

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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
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Huron-Perth Boomers Winter 2023-24

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