Curried squash soup with frizzled leeks

8 Servings

Ingredients

Quantity Ingredient
1 pounds Leeks, white and pale green parts; chopped
1 medium Onion; chopped
2 tablespoons Unsalted butter
1½ teaspoon Curry powder
3½ pounds Butternut squash, peeled, seeded and
Cut into 1-inch pieces
1 medium Carrot; chopped
4 cups Defatted vegetable stock
4 cups Water
½ pounds Leeks, white and pale green parts, cut
Crosswise into 2-inch pieces
Vegetable oil

Directions

FRIZZLED LEEKS

MAKE SOUP: In a large bowl of water wash leeks and drain by lifting leeks from water into a colander. In a heavy kettle cook onion in butter over moderately low heat, stirring, until softened. Add leeks and salt to taste and cook, stirring, until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered, 30 minutes, or until vegetables are soft.

Cool soup slightly and in a blender or food processor puree in batches, transferring as pureed to a bowl. Season soup with salt and pepper. (Soup can be made 5 days ahead and cooled, uncovered, before chilling, covered.

Reheat soup, thinning with water is desired.) MAKE FRIZZLED LEEKS: Cut leeks lengthwise into thin strips. In a bowl of water wash leeks and drain by lifting leeks from water into a colander. Dry leeks very well between layers of paper towels.

In a saucepan at least 3-½ inches deep heat 1 inch oil to 375#161#F on a deep-fat thermometer. Working in small batches fry leeks (oil will bubble up quite high) until golden, about 10 to 15 seconds, transferring with a slotted spoon to paper towels to drain. Season frizzled leeks with salt.

(Leeks may be fried 1 day ahead and kept in an airtight container at room temperature.)

Serve soup topped with frizzled leeks.

Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@...

NOTES : Yield: about 12 cups.

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