Phyllis Hoffman, Pot Pie Soup

By: Nicole Peterson | Alabama's13.com
Published: November 22, 2009

Pot Pie Soup

Yield: 4 to 6 servings
Preparation: 25 minutes
Bake: 12 minutes
Cook: 25 minutes

1⁄2 (15-ounce) package
refrigerated piecrusts (1 sheet)
1 gallon water
1⁄2 cup cut green beans
1⁄2 cup sliced carrots
1⁄2 cup chopped celery
1⁄2 cup green peas
6 cups Turkey Stock (Recipe follows.) or
chicken broth
3 cups quartered red potatoes
1⁄2 cup cream
4 cups shredded cooked turkey
1 teaspoon salt
1 teaspoon freshly ground black pepper

Preheat oven to 450°.

Unroll piecrust. Cut into 10 wedges and place on an ungreased baking sheet.

Bake until golden brown, 10 to 12 minutes. Set aside.

In a heavy-bottomed stockpot, bring water to a boil over high heat. Add green beans, carrots, and celery. Cook for 2 minutes. Add green peas. Cook for 1 minute. Drain vegetables immediately. Rinse with cold water until vegetables are room temperature. Set aside.

In the same pot, bring stock or broth to a boil over medium-high heat. Add potatoes to broth and return to a boil. Reduce heat to a simmer. Cook until potatoes are tender, 15 to 20 minutes.

In the container of a blender, process potatoes and broth until smooth, working in batches if necessary. Return potato mixture to pot and bring to a boil. Reduce heat to a simmer. Add cream, stirring to combine. Add cooled vegetables, turkey, salt, and pepper, stirring to combine.

Garnish individual servings with piecrust wedges.

turkey stock
Yield: 6 cups
Preparation: 10 minutes
Cook: 3 hours
Refrigerate: overnight

Bones of a 10- to 11-pound turkey
1 onion, peeled
5 whole cloves
2 stalks celery
2 large carrots, peeled
3 sprigs fresh thyme
2 bay leaves
2 teaspoons black peppercorns
51⁄2 quarts water

Place turkey bones in a large stockpot.

Make 5 slits in onion and insert cloves.

Add onion, celery, carrots, thyme, bay leaves, and peppercorns to pot. Add water and bring to a boil. Reduce heat.

Simmer, uncovered, for 3 hours, skimming surface occasionally and discarding foam. Add more water as needed. Strain stock.

Refrigerate stock 8 hours or overnight. Skim fat from cold stock.

Refrigerate until needed. Use within 3 to 5 days or freeze in 1-cup portions for up to 3 months.

Reprinted with permission from Hoffman Media LLC and Taste of the South magazine
www.tasteofthesouthmagazine.com