Creamy Chicken Soup With Baby Peas And Carrots Recipe
Ingredients
| Unsalted butter | 2 Tablespoon | |
| 2 large carrots, very thinly sliced | ||
| 1 leek, white and tender green parts, halved lengthwise and thinly sliced | ||
| 1 rotisserie chicken, dark meat and white meat pulled and coarsely shredded separately | ||
| 1/2 teaspoon mild curry powder | ||
| 4 cups chicken stock or low-sodium broth | ||
| Salt and freshly ground white pepper | ||
| 3 ounces crustless peasant or country white bread, cut into 1-inch cubes | ||
| Half and Half | 1/2 Cup (16 tbs) | |
| 1 cup frozen baby peas | ||
| 1 tablespoon finely chopped flat-leaf parsley | ||
Directions
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
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
Chef
