Archive for the ‘POTEE DU LENDEMAIN’ Category
POTEE DU LENDEMAIN (Turkey Noodle Soup)
- 1 (8 oz.) pkg. Noodles
- 1 (5 oz.) pkg. Boursin or herb flavored Soft Cheese
- 12 slices cooked Turkey
- ¼ cup Butter
- 4 large Onions, chopped
- 1 clove Garlic, chopped
- 1 cup dry White Wine
- 2 ½ cups (1 pint) Table Cream (18 per cent)
- ½ tsp. Tarragon
METHOD for POTEE DU LENDEMAIN:
Preheat oven to 350 degrees Fahrenheit.
Cook noodles in boiling salted water according to package directions. Drain and immediately place in bowl with chunks of cheese. Stir to melt cheese and coat noodles evenly. Layer in casserole with turkey slices.
In a large fry pan melt butter, add onions and garlic and cook until soft, about 5 minutes. Place in blender jar and add wine. Whirl until smooth.
Return to pan, along with cream and tarragon. Cook over low heat, stirring constantly, until sauce thickens, about 10 minutes. Pour over noodle – turkey mixture.
If desired top with buttered breadcrumbs. Bake in preheated oven for 30 to 40 minutes or until piping hot