Recipe by Chef Martin Saylors of Butterfield 9, Washington, DC.
Poach turkey tenderloin in turkey stock until tender, reserving 1-cup turkey stock. Cool and dice tenderloin. Reserve.
Bring cream and reserved turkey stock to a boil. Thicken with potato starch to desired consistency. Reserve.
In a soup pot, sauté bacon until bacon becomes transparent. Add onions, corn, chestnuts and celery to bacon. Sauté until lightly cooked.
Add cream. Stir in reserved turkey. Add potatoes and parsley. Season with hot sauce, salt and pepper.
Pour into 8-ounce soup bowls. Cut puff pastry to cover bowls. Cover bowls with puff pastry. Cut steam vents. Seal edges and lightly brush pastry with egg wash.
Bake in a preheated 400 degree F oven until pastry is golden brown, about 20-25 minutes.