Categories: Soup
Ingredients
- For the Pie Crust:
- 2 sticks (8 oz.) cold unsalted butter, cubed
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tsp fine sea salt
- 1/2 cup ice water
- For the Soup:
- 6 cups chicken broth
- 2 cups whole milk
- 2 sticks (8 oz.) unsalted butter, cut into chunks
- 2 tbsp. minced garlic
- 1 cup all-purpose flour
- 4 tsp kosher salt, plus more to taste
- 1 1/2 tsp black pepper, or more to taste
- 1 large russet potato, peeled and cut into 1/2-inch cubes
- 1/2 lb. diced carrots
- 1 cup frozen peas
- 1 cup frozen pearl onions
- 1/4 lb. deli ham, thinly sliced
- 1 lb. rotisserie meat
- 1/2 cup heavy cream
Directions
-
Make the pie crust: You might think the butter is cold, but after you cube it, put it back in the fridge for at least 20 minutes.
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In a food processor, pulse the flour and sea salt until incorporated. Add the cold butter and pulse until just pea-size pieces of butter remain, 15 to 20 pulses. Add the ice water and pulse until a dough just forms, 15 to 20 pulses.
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Dust your work surface with some flour. Turn the dough out of the processor bowl and gather the dough into two 5-inch discs and wrap in plastic wrap. Freeze one of the discs for another use. Chill the other dough disc in the fridge for at least 30 minutes.
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Preheat the oven to 375.
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Place the dough on a piece of parchment paper. Using a floured rolling pin, roll the disc into a 12-inch round. Prick it all over with a fork. Put the dough, with the parchment, on a baking sheet and bake until golden and crisp, about 30 minutes.
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Cool thoroughly and break into pieces.
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Make the soup: In a saucepan, bring the broth and milk to a simmer and keep at a simmer.
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In a big soup pot, heat the butter over medium-high heat until foamy. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the flour, reduce the heat to medium, and cook, stirring, until toasty and foaming, 2 to 3 minutes. Whisk in the broth-milk mixture, slowly at first, then add the salt and pepper. Bring to a boil, then reduce the heat and cook until thickened, about 5 minutes. Add the potato, carrots, peas, pearl onions, and ham and simmer until the potatoes are tender, about 20 minutes. Stir in the chicken and cream and heat through for 5 additional minutes. Season with salt and pepper to taste and serve with the broken pie crust on the side.