Ingredients and Weight:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken or turkey broth
- 1/2 cup chopped onion
- 2 cups cubed cooked turkey breast
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup frozen peas
- 1/2 cup chopped fresh parsley
- 1 sheet puff pastry, thawed but cold
- 1 egg, beaten (for egg wash)
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually whisk in the broth until smooth.
- Add the onion, turkey, carrots, and celery. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
- Stir in the peas and parsley. Pour the mixture into a 9x13-inch baking dish.
- Roll out the puff pastry on a lightly floured surface to a 12x9-inch rectangle. Cut into 12 equal square pieces.
- Arrange the pastry squares over the soup. Brush with the egg wash and sprinkle with a little salt.
- Bake at 375°F (190°C) for 20-25 minutes, or until the pastry is golden brown and the soup is bubbly.
Nutritional Information:
- Calories: 275 per serving
- Fat: 10g
- Protein: 15g
- Carbohydrates: 30g
- Fiber: 3g
Dish Characteristics:
- Creamy, savory, and flavorful
- Hearty and comforting
- Perfect for a cold winter night
User Comments:
- "This soup was absolutely delicious! The flavors were well balanced and the pastry topping was a perfect touch." - John Doe
- "I made this for my family and it was a huge hit. The kids especially loved the puff pastry topping." - Jane Smith
- "I've made this soup several times now and it's always a crowd-pleaser. It's so easy to make and so satisfying." - Joe Bloggs
Special Precautions and Tips:
- To make the soup ahead of time, prepare it up to the step where you pour it into the baking dish. Then, refrigerate for up to 24 hours. Before serving, bring the soup to room temperature and then bake as directed.
- If you don't have puff pastry, you can use crescent roll dough instead. Just cut the dough into triangles and arrange them over the soup.
- Serve the soup with a side salad or crusty bread for a complete meal.
