Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

Thickened with cubes of peasant bread and a touch of half-and-half, this soup is like a delicate chicken pot pie filling. Rotisserie chicken is a great shortcut; if you've got a few minutes to spare, save the bones and simmer them in store-bought chicken broth for an enriched chicken flavor.    More Fast Soups  

How to Make It

Step 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.

Step 2    

Meanwhile, in a blender, puree the bread with the remaining 1 cup of stock and the half-and-half.

Step 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.

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