Chef Jeff is in the East Idaho News kitchen with a wonderful way to use leftover turkey and vegetables from the in a warm and inviting soup that has a seasonal twist.
- 2 lbs. leftover Thanksgiving turkey, cut into bite-size pieces
- ½ c. all-purpose flour
- 1 tbsp. kosher salt
- 2 tsp. black pepper
- 1 qt. chicken broth
- 1 c. heavy cream
- 1 lb. Yukon gold potatoes, diced
- 4 carrots, peeled and diced
- 1 small sweet onion, diced
- 1 tsp. fresh garlic, minced
- 1 small bag frozen peas
- ½ bunch fresh parsley, chopped
- 2 tsp. fresh sage, minced
- 2 tsp. fresh thyme, minced
- Extra salt and pepper to taste
- 1 package puff pastry, thawed and cut into whatever shape you like
- 1 or 2 eggs mixed with a little water
- In the slow cooker pot, whisk the chicken broth together with the flour, salt and pepper.
- Add the cream, all the veggies and herbs to the slow cooker pot. Stir to combine.
- Cover the pot and let cook for 3 hours on high.
- With about 30 minutes left in the cooking time, preheat your oven to 375. Unwrap the puff pastry and cut into desired shapes. There is no need to roll out the dough. Just cut it as is. Place the puff pastry pieces on a parchment-lined sheet pan brush with the prepared egg wash.
- Bake for 12-15 minutes or until golden brown.
- Add the leftover turkey to the slow cooker pot and cook another 20 minutes.
- Taste the soup and season as necessary. Serve the soup with a puff pastry piece on top or on the side.