Ingredients:
1 medium carrot diced
1 medium parsnip diced
1 large onion diced
2 ribs of celery diced
2 large Idaho potatoes diced
2 cups cooked shredded or cubed turkey
3 cups turkey stock
4 tbsp. butter
4 tbsp. flour
1/4 cup cream
1 sprig thyme
1 sprig sage
Puff pastry-room temperature
1 egg, beaten
Procedures:
Sautee the carrots, parsnips, celery, and onion with the butter until tender. Season with salt and pepper. Sprinkle flour over vegetables and cook for 1 minute.
Add the turkey stock, turkey meat, and potatoes and bring to a boil.
Add cream and herbs and simmer for 5 minutes.
Ladle soup into a casserole dish and top with puff pastry. Poke a few holes on top with a fork. Brush with egg and bake at 400 degrees for 25-30 minutes.
Serves: 2 person
Source: Good Day New York
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