| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Soups &, Stews | 6 | Servings |
INGREDIENTS
| 5 | md | Yukon gold potatoes; peeled and cubed |
| 3 | Stalks celery; cut in tiny pieces | |
| 2 | lg | Carrots; peeled and diced |
| 1 | lg | Onion; peeled and chopped |
| 1 | qt | Turkey broth |
| 1 1/2 | c | Cooked turkey; cubed |
| 1/4 | c | Dry sherry |
| 1/4 | lb | Pancetta; minced |
| 3 | Chicken bouillon cubes | |
| Fresh ground white pepper; to taste | ||
| 2 | c | Milk; warmed |
| 3/4 | c | Instant mashed potato flakes; optional |
INSTRUCTIONS
Sautee the pancetta in a large Dutch oven over medium heat until crisp. Remove with a slotted spoon. Add the celery, onion & carrots to the pan & cook til onions are translucent. Add the broth & bring to a boil. Add bouillon cubes & potatoes & cook uncovered for about 45 minutes or until the potatoes are tender. Add the turkey & simmer 5 minutes to warm the turkey. Add the warmed milk & sherry, taste for seasonings. Stir in the mashed potato flakes to thicken if you want a "creamy soup. Recipe by: Christopher E. Eaves Posted to recipelu-digest Volume 01 Number 564 by "Christopher E. Eaves" <cea260@airmail.net> on Jan 20, 1998
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