Creamy Chicken Soup with Baby Peas and Carrots

• FAST
• MAKE-AHEAD

Ingredients

1. 2 tablespoons unsalted butter
2. 2 large carrots, very thinly sliced (preferably on a mandoline)
3. 1 leek, white and tender green parts, halved lengthwise and thinly sliced
4. 1 rotisserie chicken, dark meat and white meat pulled and coarsely shredded separately (3 cups total)
5. 1/2 teaspoon mild curry powder
6. 4 cups chicken stock or low-sodium broth
7. Salt and freshly ground white pepper
8. 3 ounces crustless peasant or country white bread, cut into 1-inch cubes (2 1/4 cups)
9. 1/2 cup half-and-half
10. 1 cup frozen baby peas
11. 1 tablespoon finely chopped flat-leaf parsley

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.