| 3 Tbsp. unsalted butter | |
| 3 Tbsp. all-purpose flour | |
| 3 large shallots, coarsely chopped | |
| 2 medium carrots, peeled, coarsely chopped | |
| 2 celery stalks, thinly sliced | |
| 3 garlic cloves, thinly sliced | |
| 2 tsp. thyme | |
| 250ml dry white wine | |
| 450g Small Potatoes - peeled, cut into ½ | |
| 1.7 L Chicken Broth | |
| 2 Tbsp. Dijon mustard | |
| 1 sheet frozen puff pastry | |
| 1 large egg, beaten to blend | |
| 500ml Shredded Chicken Meat | |
| 250ml Heavy Cream | |
| 120ml Frozen Peas | |
| Chopped Parsley |
| 1. | Preheat oven to 200°C. Melt 3 Tbsp. unsalted butter in a medium Dutch oven or other heavy pot over medium-high heat. Sprinkle 3 Tbsp. all-purpose flour over and cook, whisking constantly, until combined and mixture is light golden brown, about 3 minutes. Add 3 large shallots, coarsely chopped, 2 medium carrots, peeled, coarsely chopped, 2 celery stalks, thinly sliced, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until carrots are slightly softened, 5–7 minutes. |
| 2. | Add 3 garlic cloves, thinly sliced, and 2 tsp. thyme leaves to pot; season generously with freshly ground pepper. Cook, stirring, until garlic is fragrant, about 1 minute. Pour in white wine and cook, stirring often, until evaporated and mixture is pasty, about 1 minute. Add small potatoes, scrubbed, cut into ½ |
| 3. | Meanwhile, roll out 1 sheet frozen puff pastry (400g), thawed, on a surface to a 40x45 rectangle; transfer to a parchment-lined baking sheet. Brush with 1 large egg, beaten to blend, and season generously with flaky sea salt and pepper. Prick pastry all over with a fork and bake until deep golden brown and crisp, 15–20 minutes. Let cool slightly. |
| 4. | Mash about one third of potatoes in pot so they release their starch. Add chicken meat, heavy cream, and frozen peas to soup. Cook, stirring occasionally, until chicken and peas are heated through and soup is slightly thickened, about 5 minutes. Taste soup and season with more kosher salt if needed. |
| 5. | ** Ladle soup into bowls and top with chopped parsley and more pepper. Tear puff pastry into large pieces; serve alongside. Do Ahead: Soup can be made 2 days ahead. Let cool; cover and chill. Puff pastry can be baked 1 day ahead; store airtight at room temperature. ** |
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