Pot Pie Soup With A Little Warmth (Or A Big Kick!)

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup flour
• 1 medium onion, diced
• 3 small carrots, diced
• 1 stalk celery, diced
• a pinch of ground thyme
• 2 teaspoons black pepper
• 2 medium potatoes, peeled and diced
• 8 cups chicken or turkey broth
• 2 cups fresh or frozen corn kernels
• 2 cups fresh or frozen peas
• 4 cups diced cooked turkey or chicken
• 1/2 cup cream
• 1/2 cup chopped parsley
• 5 tablespoons finely grated fresh horseradish plus more for passing (optional) at the table
• more pepper and salt to taste
• 1 sheet of puff pastry from a 17.3 ounce package, cut into 9 squares and baked at 400F for about 20 minutes

1. In a soup pot, melt the butter and oil and saute the onion, celery and carrot until the onion softens a bit.
2. Add the thyme, black pepper and flour and cook while stirring for a couple of minutes until the mixture forms a tight roux.
3. Slowly add the broth, stirring constantly, until the roux mixture is incorporated. Add the potatoes. Bring to a boil and simmer for 15 minutes.
4. Add the corn, peas and chicken or turkey and bring back to the boil.
5. Turn off the heat and stir in the cream, horseradish and parsley. Re-season with salt and pepper, if desired.
6. Serve each bowl with a puff pastry square floating on top.

butter, vegetable oil, flour, onion, carrots, celery, thyme, black pepper, potatoes, chicken, corn, peas, chicken, cream, parsley, passing, pepper, pastry

Taken from food52.com/recipes/10832-pot-pie-soup-with-a-little-warmth-or-a-big-kick (may not work)