|
|
|
| | Home » Food and Wine Recipes » Soups » Creamy Chicken Soup with Baby Peas and Carrots |
| |
Creamy Chicken Soup with Baby Peas and Carrots | |
|
Food and wine are the two things which help to spice up our lives. And what better if we could have them as accompanying each other. For food is known to enhance the flavor of wine. Thus it is served as served in the form of a starter while an enjoyable session of wine drinking is on. We have brought to you an interesting variety of Recipes of Soups. Creamy Chicken Soup with Baby Peas and Carrots is a commonly served soup at party and gatherings. Do go through the steps comprising the preparation of this much loved and relished soup. The Creamy Chicken Soup with Baby Peas and Carrots is a thick rich soup. It is very appetizing
|
Ingredients required for the preparation of Creamy Chicken Soup with Baby Peas and Carrots:
1 leek, white and tender green parts, cut into two halves lengthwise and sliced thinly thereafter
1 rotisserie chicken, dark meat and white meat pulled and shredded coarsely and separately (3 cups total)
1/2 teaspoon of curry powder of a mild variety
4 cups of chicken stock or low-sodium broth
Salt and pepper ( freshly ground and of the white variety)
3 ounces of crustless peasant or country white bread- cut into 1-inch cubes (2 1/4 cups)
1 cup of frozen baby peas
1 tablespoon finely chopped flat-leaf parsley
Method of preparing Creamy Chicken Soup with Baby Peas and Carrots:
Melt butter in a medium sized saucepan. Add carrots and leek and leave it to carry on cooking over a moderate heat, stirring, until it is slightly softened. This will take about 4 minutes.
After this add the dark meat and curry powder and cook, continuing to stir for about a minute.
Add 3 cups of the stock and season with salt and white pepper while the soup is preparing. Simmer over moderate heat until the vegetables are tender. This will take about 5 minutes.
At the same time taking 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 leave it to simmer over a low heat for the thickening process to start. This will take about 8 minutes.
About 8 minutes. Add the white meat and cook just until heated through, 2 to 3 minutes.
Stir in the parsley and serve at the earliest.
Simple and easy to prepare, it can make for a perfect accompaniment.
For more information on Recipes of Soups, go through the pages of the site foodandwinehub.com.
| |
| |
|
|
| | |
| |
