Creamy Chicken Soup with Baby Peas and Carrots

• 2 tablespoons unsalted butter
• 2 large carrots, very thinly sliced (preferably on a mandoline)
• 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 (3 cups total)
• 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 (2 1/4 cups)
• 1/2 cup half-and-half
• 1 cup frozen baby peas
• 1 tablespoon finely chopped flat-leaf parsley

1. In a medium saucepan, melt the butter.
2. Add the carrots and leek and cook over moderate heat, stirring, until slightly softened, about 4 minutes.
3. Add the dark meat and curry powder and cook, stirring, for 1 minute.
4. Add 3 cups of the stock and season with salt and white pepper.
5. Simmer over moderate heat until the vegetables are tender, about 5 minutes.
6. Meanwhile, in a blender, puree the bread with the remaining 1 cup of stock and the half-and-half.
7. Stir the puree into the soup along with the peas and simmer over low heat until thickened, about 8 minutes.
8. Add the white meat and cook just until heated through, 2 to 3 minutes.
9. Stir in the parsley and serve right away.

unsalted butter, carrots, green, rotisserie chicken, curry powder, chicken stock, salt, country white bread, frozen baby peas, flatleaf parsley

Taken from www.foodandwine.com/recipes/creamy-chicken-soup-with-baby-peas-and-carrots (may not work)