Thursday, January 15, 2015

Turkey Pot Pie Soup

I'm still going strong on Primal eating, dry January, working out a lot, and the lemon water detox.  My body feels great, sore but great, and I think the lemon water is really helping my skin!  I am mid way through the month and am already seeing and feeling wonderful results, I might just have to continue all this into February too!  I'm sure many of you have listened to the podcast Serial, well there are now 3 parts out of an interview with Jay and there is an interview out with the prosecutor.  All of it is very interesting but I still don't think Adnan did it, what do y'all think?  Happy Thursday, the week is almost over and here in PDX it is now super grey and rainy, just in time for the weekend.  Honestly it is perfect weather for dolma making which is finally happening after months of waiting!  Here is an extremely tasty recipe that I adapted, enjoy!

Serves 6

The Ingredients

1 tablespoon butter

1 small yellow onion, diced

1/2 cup cremini mushrooms, sliced

2 celery stalks, diced

1/4 cup almond flour

2 russet potatoes, peeled and diced

1 tablespoon chopped fresh sage

1/2 teaspoon freshly ground black pepper

2 cups turkey stock

1 1/2 cups half-and-half

2 carrots, peeled and diced

3 cups shredded leftover turkey meat

1 tablespoon chopped fresh parsley

1 1/2 teaspoons kosher salt

The Process

1.  Heat the butter in a large Dutch oven or pot over medium heat. Add the onion, celery, and almond flour and cook for 1 minute. Add in the potatoes, sage, and pepper.

2.  Pour in 2 cups water, chicken broth, and the half-and-half. Cover and bring to a boil. Reduce the heat to medium and simmer, partially covered, for 10 minutes.

3.  Add the carrots and mushrooms and simmer until the vegetables are tender, about 6 minutes. Add the shredded turkey and cook until warmed through, about 1 minute.

4.  Add in the parsley and season with the salt. Taste and adjust seasoning if necessary before serving.

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