1. Place chicken broth in a large saucepan 2. Bring to a boil 3. trim root and leaves from leek, leaving only white stalk 4. Chop stalks into thin slices 5. Add carrots, potatoes and leeks to chicken broth 6. Reduce heat to medium 7. Cook for 7 to 8 minutes, until vegetables are tender 8. Roll spinach leaves together into a cigar shape 9. Slice thinly 10. Add spinach and peas and shredded cooked chicken to broth 11. Cook for 2 minutes 12. Remove from heat 13. In a small bowl, combine cream, egg yolks, curry, basil, salt and pepper 14. Stir cream mixture into soup 15. Return saucepan to heat 16. Cook gently over low heat to heat through 17. Do not boil 18. Adjust seasoning to taste 19. Serve with warm bread ---------------------------------------------------------------------------
Nutrition
Ingredients
