| 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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