Curried Squash Soup With Frizzled Leeks Recipe - Cooking Index
Curried Squash Soup With Frizzled Leeks Recipe - Cooking Index
| For Soup | ||
| 1 lb | 454g / 16oz | Leeks, white and pale green - (abt 4 med) - chopped |
| 1 lb | 454g / 16oz | Onion - chopped (medium) |
| 2 tablespoons | 30ml | Unsalted butter |
| Salt - to taste | ||
| 1 1/2 teaspoons | 7.5ml | Curry powder |
| 3 1/2 lbs | 1589g / 56oz | Butternut squash - peeled, seeded, |
| And cut into 1" pieces - (abt 8 cups) | ||
| 1 | Carrot - chopped (medium) | |
| 4 cups | 948ml | Chicken broth |
| 4 cups | 948ml | Water |
| Freshly-ground black pepper - to taste | ||
| For Frizzled Leeks | ||
| 1/2 lb | 227g / 8oz | Leeks, white and pale green - (abt 2 med) - cut crosswise |
| Into 2" pieces | ||
| Vegetable oil - for deep-frying | ||
| Salt - to taste |
Make soup: In a large bowl of water, wash leeks and drain in a colander. In a 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 puree in batches, transferring as pureed to a bowl. Season soup with salt and pepper. Soup may be made 5 days ahead and cooled, uncovered before chilling, covered. Reheat soup, thinning with water if desired.
Make frizzled leeks: Cut the leeks lengthwise into thin strips. In a bowl of water wash leeks and drain in a colander. Dry leeks very well between layers of paper towels.
In a sauce pan at least 3 1/2 inches deep, heat 1 inch oil to 375 degrees on a deep-fat thermometer. Working in very small batches, fry leaks (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 curried squash soup topped with frizzled leeks.
This recipe yields 12 cups of soup.
Source:
THE BEST OF GOURMET 1996 from The Editors of Gourmet (c) 1996 - Random House, New York, NY - 320 pages - $28.00 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest
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