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

By inpatskitchen • March 30, 2011 • 6 Comments

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Author Notes: Tom and I fry turkeys for Thanksgiving, two on the holiday, and then three or four more the next day to freeze and pull out during the winter. I pulled the last one out this week and we had turkey dinner, turkey sandwiches...turkey everything. Sometimes I make pot pie, but this time I wanted a soup with the pie flavors. When I make soup I like a little kick which is accomplished by adding cayenne or crushed red pepper. This time I thought why not try a little fresh horseradish? It worked!...a nice warm background. I like a big kick, however, so I grated extra horseradish for passing at the table. - inpatskitchen

Makes about 3 quarts

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 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

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.