New Brunswick Craft Brewers Association
Beer Recipes and Food => Food => Topic started by: Kyle on March 30, 2012, 04:45:56 PM
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Serving this at the meeting tomorrow:
2 large onions, chopped
3 carrots, chopped
1 head broccolli, chopped
1/4C butter
2 tsp each of: parseley, sage, rosemary, garlic purree
1 tsp of each of: pepper, salt
about 4 cups of roast turkey
5 medium potatoes
1 litre of veggie broth (if using chicken broth, add a stick of celery)
1.5 litres of milk
water
Sautee onions with butter. Then add everything except the milk and simmer for 3 hours, adding water as needed to cover everything. Check potatoes are tender, mash, adding milk as needed to preferred consistency, blend.
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Now before you add your stock/water
you should throw in 1/4 cup of flour with your veggies make it nice and creamy !!! just a suggestion
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hmm, I've used flour or potatoes, but not both at once in soups, think its still a good thing to add? The potatoes are already there.
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Oh yes how do ya think thick and creamy fish chowders are made saute the veggies make sure they are coated in oil/butter then add in your flour maybe 3-4 Tbsp slowly add in your stock it should be warm not cold wisking until all your stock is in then set to a low heat to simmer
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cool, will do next time!
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and if you add slightly more flour it makes a great Turkey Pot pie filling !!!