Hearty Pot Pie Soup
by Caren McSherry
A good hearty main course soup is one you definitely need on your list of favourites. Freezer friendly, so it might be a good idea to double up and freeze half for the days you just don’t feel like cooking. If cooking the chicken is just too much, the rotisserie chickens at your local supermarket will cut your time in half.
|
Ingredients:
- 1 sheet frozen butter puff pastry
- 1/4 cup unsalted butter
- 2 large shallots, chopped fine
- 2 minced garlic cloves
- 1/2 cup unbleached all purpose flour
- 1 cup milk
- 1 cup chicken stock
- 1 cup grated Gruyère cheese, grated
- 2 tablespoon chopped parsley
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 tablespoon fresh tarragon or 1 teaspoon dried
- 1 teaspoon smoked Spanish paprika (optional)
- 2 tablespoons olive oil
- 30 small silverskin onions, (they can be purchased frozen for time saving)
- 2 cups button mushrooms, quartered
- 4 heaping cups cooked and chopped chicken (skin and bones removed)
- 1 1/2 cups frozen sweet baby peas
- 1 cup peeled and finely diced carrot
- 2-3 cups chicken stock
- fresh pepper
- 1 egg lightly beaten
Method:
1. Heat the oven to 375F. Roll out the puff, and cut any shape you like, circles, hearts, stars, etc. these will be used for the top of the soup. Line your cookie sheet with parchment, lay the shapes on top, brush with the beaten egg and a sprinkle of fleur de sel. Bake for 15 minutes or until he pastry is golden. Remove and set aside. Use these shapes to top the soup.
2. Heat the butter in a a large saucepan over medium heat, add the shallots and garlic, cook for about 2 minutes until soft. Add the flour and cook a further 2 minutes, then whisk in the milk until the sauce is smooth.
3. When smooth, add the chicken stock, cheese, herbs and paprika if using. Whisk until smooth. Heat the olive oil in a nonstick fry pan, brown the little onions over high heat until they begin to brown, add the mushrooms, cook until soft then toss in the chopped chicken, peas and carrots. Combine with the cheese sauce, stir, then add 2 cups of the chicken stock, reserving the final cup to decide on how liquid you want your soup. Season with sea salt & pepper.
- Serves 8
Copyright (c) Caren McSherry 1999
2. Heat the butter in a a large saucepan over medium heat, add the shallots and garlic, cook for about 2 minutes until soft. Add the flour and cook a further 2 minutes, then whisk in the milk until the sauce is smooth.
3. When smooth, add the chicken stock, cheese, herbs and paprika if using. Whisk until smooth. Heat the olive oil in a nonstick fry pan, brown the little onions over high heat until they begin to brown, add the mushrooms, cook until soft then toss in the chopped chicken, peas and carrots. Combine with the cheese sauce, stir, then add 2 cups of the chicken stock, reserving the final cup to decide on how liquid you want your soup. Season with sea salt & pepper.
- Serves 8
Copyright (c) Caren McSherry 1999
