Yield: 8 Servings
Measure | 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 |
\N \N | 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 |
\N \N | Crosswise into 2-inch pieces |
\N \N | Vegetable oil |
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.