Ingredients

• 250 g / 9 oz cooked chicken, off the bone
• 30 g / 2 tablespoons butter
• 1 medium onion, diced
• 5g / 1 teaspoon curry powder
• 5 medium potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 1 celery stick, cut finely
• 1 cup peas or corn (from a can, frozen or cooked freshly)
• 750 ml / 3 cups chicken stock
• Salt and freshly ground black pepper
• 1 teaspoon Herbs de Provence
• 1 tablespoon fresh parsley, finely chopped
• 250 ml / 1 cup thick cream

Instructions

1. Cut the chicken into bite sized pieces
2. Melt the butter over medium high heat in a large soup pot or dutch oven
3. Add onion and sauté until translucent, do not allow to brown
4. Stir in the curry powder and cook for 1 minute, stirring constantly
5. Add the potato, carrot, celery, stock and season to taste
6. Bring to the boil, uncovered
7. Cover and allow to simmer for about 15 minutes
8. Remove from the heat and using an immersion blender, purée the soup to your liking
9. Return to the heat
10. Add the chicken, peas or corn and Herbs de Provence
11. Cook 5 minutes longer
12. Pour in the cream and stir until well blended
13. Sprinkle on the parsley
14. Serve hot with crusty bread

Source: Maison Travers Living & Cooking in the Dordogne