Cream of Turkey Soup with Puff Pastry Lid

Steps

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1. 1
   Melt butter in a pot and add chopped onion. Allow it to sweat and release its natural sugars; you're looking for softened, sweet onion, not caramelization.
   ▶ ≈0:45
2. 2
   In a separate pan, sauté sliced mushrooms with a pinch of salt to release their moisture. Cook until they lose their water content, then set aside to ensure good texture in the finished soup.
   ▶ ≈1:23
3. 3
   Once the onion is softened, add more butter (5 oz total) and then flour to create a light roux base. Mix gently and cook for a few seconds.
   ▶ ≈5:56
4. 4
   Gradually add chicken stock while stirring to create a smooth mixture. Adjust the amount of stock based on your desired consistency.
   ▶ ≈6:37
5. 5
   Add the very thinly sliced carrots, celery, and leek. Cutting them small ensures even cooking and reduces the total cooking time needed.
   ▶ ≈4:38
6. 6
   Add the diced potatoes and season with cumin, cayenne pepper, and fresh chopped thyme.
   ▶ ≈7:53
7. 7
   Add the minced garlic and the pre-cooked mushrooms. Taste and adjust seasoning with salt and black pepper. If using store-bought stock, be cautious with salt as it may already be salted.
   ▶ ≈8:40
8. 8
   Bring the soup to a boil, then reduce to a very gentle simmer. Cook for about 45 minutes until the carrots are tender (carrots are the indicator that everything is done).
   ▶ ≈10:58
9. 9
   After 45 minutes, add the pre-cooked turkey cut into small pieces. Since the turkey is already cooked, just heat through to avoid overcooking.
   ▶ ≈11:31
10. 10
    Finally, add heavy cream to taste—typically about half a cup to make the soup creamy.
    ▶ ≈12:04
11. 11
    Pour the soup into oven-safe bowls. Let it cool for about 20 minutes until most of the steam subsides—this prevents the pastry from becoming soggy.
    ▶ ≈12:59
12. 12
    Prepare the egg wash by mixing 3 egg yolks with a small amount of heavy cream to make it fluid.
    ▶ ≈14:19
13. 13
    Brush egg wash on the rim of the bowl. Using a cookie cutter or knife, cut a circle of puff pastry slightly larger than the bowl opening.
    ▶ ≈15:01
14. 14
    Place the puff pastry on the bowl, ensuring it extends slightly beyond the rim so it doesn't fall into the soup. Gently brush the top with egg wash using a silicone brush.
    ▶ ≈15:50
15. 15
    Use a smaller cookie cutter to make a decorative mark in the center of the pastry (don't cut all the way through). Brush the top once more with egg wash for an even finish, and wipe clean any spills on the bowl rim.
    ▶ ≈16:45
16. 16
    Place the prepared bowls in a 400°F oven and bake for about 20 minutes until the pastry is golden brown.
    ▶ ≈19:12
17. 17
    Once baked, cut a hole in the center of the pastry lid at the table. Diners can break off pieces of the pastry as they eat and enjoy it with the soup.
    ▶ ≈20:25