Tuesday, December 2, 2014
Turkey Pot Pie Soup
The actual title to the recipe is Turkey Pot Pie Soup with Buttermilk Biscuit “Croutons”. I'm not biscuit fan so I omitted the "croutons".
Carol told me about the recipe. She found it on pinterest and I hurried over to her board to pin it.
Leta was very sick and I brought her a bowl and she seemed to enjoy it. The first pot of soup didn't make it to a photo shoot. I loved it and knew I would be making it again.
Great way to use up leftover turkey!
PLEASE NOTE: I am only giving the ingredients and directions to make the soup. If you want to make the buttermilk biscuits please go to Cooking and Beer where I found the recipe.
1/2 cup unsalted butter, divided
1 medium-sized yellow onion, diced
3 medium carrots, peeled and diced*
3 medium celery ribs, peeled and diced
2 cloves of garlic, finely minced
3 cups chicken or turkey broth (or stock)
2 medium-sized Yukon gold potatoes, diced (peeled if desired)**
1 bay leaf
salt and black pepper
1 teaspoon Italian seasoning
2 cups shredded or diced Turkey breast
1 1/2 cups frozen peas
1/4 cup fresh parsley, chopped
1/4 cup all-purpose flour
1 cup whole milk
1 cup half and half ( used evaporated milk)
4 ounces sour cream
In a large dutch oven over medium-high heat, melt 2 tablespoons of the butter. Add the onion, carrots and celery to the dutch oven and cook the veggies until are just tender, about 8-10 minutes.
Add the garlic and cook for an additional minute. Add the broth, potatoes, bay leaf, salt and pepper to taste and the Italian seasoning. Mix well.
Bring the mixture to a boil and then lower the heat to a simmer. Cook the potatoes until they are fork tender, about 15 minutes. Add the turkey breast, frozen peas, and fresh parsley. Stir to combine and lower the heat to low.
In a separate medium size saucepan, melt the remaining 6 tablespoons of butter over medium heat. Whisk in the flour and cook until the flour mixture is golden. Continuing to whisk, pour in the whole milk, half and half and sour cream.
Bring the mixture to a simmer, whisking constantly, until the mixture has thickened.
Pour the flour mixture into the soup and stir to combine. Keep warm on the stove
* to save time buy a bag of frozen peas and carrots. I added 3/4 of a 16 oz bag of frozen peas and carrots.
** the first batch of soup I used a large sweet potato. Same directions. I peeled mine and cooked it in the soup until fork tender.
I didn't have enough half and half and substituted evaporated milk substitute for cream or half and half products