Creamy Chicken Soup with Baby Peas and Carrots

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.

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

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.