Home Chef

Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking GuidelinesTo ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the IngredientsPeel and cut potatoes into ½" dice.Trim and thinly slice green onions.Mince garlic.Cut cauliflower florets into 1” pieces. 2 Cook the TurkeyHeat 1 tsp. olive oil in a large pot.Add mirepoix blend to hot pot. Stir occasionally until beginning to get tender, 3-5 minutes. Add turkey. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.Season with a pinch of salt. Transfer turkey and mirepoix blend to a bowl and set aside. Reserve pot; no need to wipe clean. 3 Start the SoupReturn pot used to cook turkey to medium-high heat and add 1 tsp. olive oil.Add garlic to hot pot. Stir often until softened and aromatic, 2-3 minutes.Stir in rice flour and 1¾ cups water until combined and no dry flour remains. Season with a pinch of salt and pepper. 4 Finish the SoupAdd chicken broth concentrate, potatoes, and cauliflower to hot pot.Bring to a simmer. Once simmering, cover and reduce heat to low. Cook until potatoes and cauliflower are tender, 20-25 minutes. 5 Blend Soup and Finish DishCarefully transfer half the soup to a blender. Blend until smooth. Return blended soup to hot pot with unblended soup. Add cheese and turkey-mirepoix blend mixture and stir to combine.Remove from burner.Plate dish as pictured on front of card, garnishing with green onions. Bon appétit!