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Categories:
butter vegetable oil flour onion carrots celery thyme black pepper potatoes chicken corn peas chicken cream parsley passing pepper pastry
Viewed: 30 - Published at: 5 years agoIngredients
- 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 teaspoons black pepper
- 2 medium potatoes, peeled and diced
- 8 cups chicken or turkey broth
- 2 cups fresh or frozen corn kernels
- 2 cups fresh or frozen peas
- 4 cups diced cooked turkey or chicken
- 1/2 cup cream
- 1/2 cup chopped parsley
- 5 tablespoons finely grated fresh horseradish plus more for passing (optional) at the table
- 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
Method
- 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.
