This is a comfort soup that I've made differently for almost every restaurant I've worked at. It's similar to a chowder, but generally I garnish it with puff crisps or croutons to mimic the crust of the pie. When I make this I break it into a couple of steps to keep the texture of the vegetables crunchy, which also helps fortify the stock.
Initially I start with onions, turkey and seasonings, then I add cream or milk to that and steep it. While that is going I blanch off the vegetables in seasoned chicken stock. Doing this preserves the crunch of the vegetables whiles infusing the stock with their flavor. After the vegetables are cooked I shock them, to arrest the cooking process.
The next step is where the soup is actually made, and that's creating a roux to thicken the stock, then tempering it so that you ensure you have no clumps of flour. I strain it into the steeping turkey once done. By doing it this way you tenderize the turkey, impart the flavor into the liquid, and make sure the texture of your soup is correct. Then I season the base and add the vegetables.
When serving I add green peas. If you do this too early, your peas will discolor. Then I garnish it with puff crisps and serve. As with most of my soups, feel free to adjust the vegetables and the seasoning levels. Additionally if you want to go dairy free, you can omit the cream and roux, or just the roux if you are trying to keep it gluten free, then just reduce the stock to your desire texture. It comes out a little different but the flavor is always solid.
Enjoy,
Ingredients
Chicken Stock* 1 qt
Water 1 qt
Turkey Stock* 1 qt
Sherry Vinegar 1 T
Sherry 1/4 cup
Cream 1 qt
Thyme, fresh, picked 1 tsp
Onion, diced 3 ea
Celery, sliced 6 ribs
Celery Roots, diced 1 ea
Butter 2 T + 8 oz
Flour 1 cup
Turkey, diced 2 lbs
Avenue Spice 1 T
Mustard Powder 2 tsp
Potatoes, diced 4 ea
Crushed Red Pepper 1 tsp
Bay Leaves 4 ea
Maple Syrup 1/4 cup
Carrots, sliced 5 ea
Salt & Pepper to taste
Hot sauce to taste
Peas, frozen 2 oz per soup
*When I made this soup I had turkey stock in my freezer from the previous Thanksgiving. You can always substitute more chicken stock or vegetable stock for the turkey stock.
Garnish
puff crisps, fresh cracked pepper
Method of Procedure
Combine water, stocks, sherry vinegar, 1/2 your avenue spice, & bay leaves then bring to a boil.
Blanch your carrots, celery, celery root, and potatoes in batches until tender then shock. Reserve stock and vegetables for later.
Heat your soup pot and add 2 T of butter until it melts. Add your onions, thyme, turkey, crushed red pepper, mustard powder and your remaining avenue spice. Saute while stirring to soften the onions.
Add your heavy cream and simmer for about 20 minutes.
In a separate pot melt your remaining butter and add your flour to create a white roux.
Add some of your seasoned stock, around 3 cups, and cook while stirring to ensure there are no lumps. Once you've incorporated your stock into the roux, creating a thickened soup base, strain the mixture through a fine mesh strainer into your turkey cream.
Add your remaining broth and simmer your soup so that it thickens to your desired consistency.
Season to taste and add your blanched vegetables.
To serve heat a small portion in a separate pot and add your peas. Warm through, season to taste one more time, and serve.
Garnish with fresh cracked black pepper and puff crisps and enjoy.
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