11/2 cup frozen corn kernels 1/2 cup frozen green peas
2 Tbsp chopped fresh parsley 2 tsp fresh lemon juice
salt and pepper to taste
Instructions
Puff Pastry Croutons
1 sheet purchased puff pastry, thawed
1 egg
1 Tbsp water
kosher salt, paprika, and grated Parmesan
Puff Pastry Croutons
1 Preheat oven to 450; line a baking sheet with parchment paper.
2 Roll pastry out on a lightly floured work surface to 1/4 thick. Beat egg with water, then brush over dough.
3 Sprinkle dough lightly with salt, paprika, and Parmesan, and cut into 1 1/2 squares. Transfer tot he prepared baking sheet and bake 15-20 minutes or until golden.
1 Sweat onion, celery, mushrooms, carrot, and garlic in butter in a large pot over medium-high heat. Cook 3-4 minutes, then stir in potatoes and cook 3 more minutes. Whisk in flour; cook 1-2 minutes.
2 Deglaze with sherry, then stir in the broth, chicken, and seasonings. Bring to a boil, reduce heat to medium, and simmer 10-15 minutes, or until thickened.
3 Add corn, peas, parsley, and lemon juice. Season with salt and pepper.
Originally Submitted
10/27/2013
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