Creamy Chicken Soup With Baby Peas And Carrots
|Unsalted butter||2 Tablespoon|
|Carrots||2 Large, thinly sliced|
|Leek||1 , halved lengthwise and thinly sliced (white and tender green parts)|
|Rotisserie chicken||1 , dark meat and white meat pulled and coarsely shredded separately|
|Mild curry powder||1⁄2 Teaspoon|
|Chicken stock/Low sodium broth||4 Cup (64 tbs)|
|Freshly ground white pepper||To Taste|
|Crustless peasant/Country white bread||3 Ounce, cut into 1 inch cubes|
|Half and half||1⁄2 Cup (8 tbs)|
|Frozen baby peas||1 Cup (16 tbs)|
|Finely chopped flat leaf parsley||1 Tablespoon|
1. In a medium saucepan, melt the butter. Add the carrots and leek and cook over moderate heat, stirring, until slightly softened, about 4 minutes. Add the dark meat and curry powder and cook, stirring, for 1 minute. Add 3 cups of the stock and season with salt and white pepper. Simmer over moderate heat until the vegetables are tender, about 5 minutes.
2. Meanwhile, in a blender, puree the bread with the remaining 1 cup of stock and the half-and-half.
3. Stir the puree into the soup along with the peas and simmer over low heat until thickened, about 8 minutes. Add the white meat and cook just until heated through, 2 to 3 minutes. Stir in the parsley and serve right away