Yield: 6 Servings
|5 mediums||Yukon gold potatoes; peeled and cubed|
|3 \N||Stalks celery; cut in tiny pieces|
|2 larges||Carrots; peeled and diced|
|1 large||Onion; peeled and chopped|
|1 quart||Turkey broth|
|1½ cup||Cooked turkey; cubed|
|¼ cup||Dry sherry|
|¼ pounds||Pancetta; minced|
|3 \N||Chicken bouillon cubes|
|\N \N||Fresh ground white pepper; to taste|
|2 cups||Milk; warmed|
|¾ cup||Instant mashed potato flakes; optional|
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@...> on Jan 20, 1998