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one ordinary bowl of pale creamy turkey pot pie soup with diced roast turkey, orange carrot rounds, small white pearl onions and green peas, with two small golden flaky triangular pie-crust crackers resting against the rim, with no puff-pastry square or garnish
Andre Lewis

Turkey Pot Pie Soup

Pie-crust crackers give turkey pot pie soup its flaky bite without asking a pastry lid to bake over a bowl of liquid. Make the small butter dough first, then let it chill while the potatoes soften for the soup's pureed base. That potato base supplies body without a flour roux, with carrots, pearl onions and peas left intact around the turkey. Keep the crackers beside the soup until the last moment so the first spoonful still has something crisp to meet. The soup should lightly coat a spoon rather than stand like pie filling, and stirring along the bottom during the final simmer keeps the potato starch from catching before the vegetables are done.
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Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3/4 cup all-purpose flour for crackers
  • 1/4 tsp fine salt for crackers
  • 4 tbsp cold unsalted butter cubed, for crackers
  • 2 tbsp ice water plus 1 tbsp reserved if needed
  • 1 tbsp unsalted butter for soup
  • 1 small yellow onion diced
  • 12 oz Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 5 cups low-sodium turkey broth
  • 1/2 tsp dried thyme
  • 1/2 tsp fine salt for soup
  • 1/4 tsp black pepper
  • 2 carrots peeled and cut into 1/4-inch rounds
  • 1 cup frozen pearl onions
  • 1 cup frozen peas
  • 3 cups cooked roast turkey skin removed and diced
  • 3/4 cup whole milk

Method
 

  1. Mix cracker flour and salt in a bowl. Cut in cold butter until pea-size pieces remain, stir in 2 tablespoons ice water and add reserved water only if needed to make the dough hold together. Flatten into a disk, wrap and refrigerate for 20 minutes.
  2. Melt soup butter in a 6-quart pot and cook diced onion for 5 minutes. Add potatoes, broth, thyme, soup salt and pepper and simmer for 15 minutes until potatoes are very tender.
  3. Meanwhile, heat the oven to 400°F. Roll the chilled dough between parchment sheets to 1/8 inch thick, cut into 12 small triangles and place on a lined baking sheet. Bake for 15 to 18 minutes until golden and crisp.
  4. Blend the potato soup base smooth with an immersion blender, keeping the blade submerged. Add carrots and pearl onions and simmer gently for 10 to 12 minutes until tender, stirring often along the bottom.
  5. Stir in peas, roast turkey and milk and heat gently for 5 to 8 minutes until the turkey reaches 165°F. Keep the soup below a hard boil.
  6. Divide soup among 6 bowls and serve 2 pastry crackers with each, placing them against the bowl rim or alongside just before eating.