Creamy Chicken Soup with Baby Peas and Carrots

Name: Creamy Chicken Soup with Baby Peas and Carrots
Ingredients: 2 tablespoons unsalted butter; 2 large carrots, very thinly sliced (preferably on a mandoline); 1 leek, white and tender green parts, halved lengthwise and thinly sliced; 1 rotisserie chicken, dark meat and white meat pulled and coarsely shredded separately (3 cups total); 1/2 teaspoon mild curry powder; 4 cups chicken stock or low-sodium broth; Salt and freshly ground white pepper; 3 ounces crustless peasant or country white bread, cut into 1-inch cubes (2 1/4 cups); 1/2 cup half-and-half; 1 cup frozen baby peas; 1 tablespoon finely chopped flat-leaf parsley