|
|
|
|
 |
|
|
| Curried Squash Soup With Frizzled Leeks Recipe |
Category: Stews
Rating:
N/A
Servings: about
|
|
|
Ingredients
1 lb leeks, white and pale green parts; chopped
1 medium onion; chopped
2 tablespoon unsalted butter
1 1/2 teaspoon curry powder
3 1/2 lb butternut squash, peeled, seeded an; d
1 cut into 1-inch pieces
1 medium carrot; chopped
4 cup defatted vegetable stock
4 cup water
----FRIZZLED LEEKS----
1/2 lb leeks, white and pale green parts,; cut
1 crosswise into 2-inch pieces
1 vegetable oil
Cooking Directions:
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 3-1/2 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
soups&,stews
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
