Ingredients:
6 cups chicken broth
2 small boneless chicken breasts, cooked and shredded
1 small leeks
1/2 cup carrots, peeled and thickly sliced
4 ounces spinach leaves
3/4 cup frozen peas
1/2 cup whipping cream
4 red potatoes, diced
2 large egg yolks
1/2 teaspoon curry powder
1/4 teaspoon dried basil
1/2 teaspoon salt
1 teaspoon fresh black pepper
Directions:
Place chicken broth in a large saucepan
Bring to a boil
trim root and leaves from leek, leaving only white stalk
Chop stalks into thin slices
Add carrots, potatoes and leeks to chicken broth
Reduce heat to medium
Cook for 7 to 8 minutes, until vegetables are tender
Roll spinach leaves together into a cigar shape
Slice thinly
Add spinach and peas and shredded cooked chicken to broth
Cook for 2 minutes
Remove from heat
In a small bowl, combine cream, egg yolks, curry, basil, salt and pepper
Stir cream mixture into soup
Return saucepan to heat
Cook gently over low heat to heat through
Do not boil
Adjust seasoning to taste
Serve with warm bread
Servings: 6
Time preparation: 25 min.
Time total: 40 min.