Recipe - Curried Squash

1 Onion, chopped
1 Large leek, chopped
1 Bunch scallions, chopped
3 Medium zucchini, grated
3 Medium summer squash, grated
3 teaspoon Curry powder
Salt
White pepper
6 cup Chicken stock
3 Potatoes, peeled and cut or sliced up
1 cup Heavy cream
1 Stick sweet butter

Chop the onion, the leek, and the scallions. Reserve a little of the
grenner parts of the scallions for garnish. Grate the squashes, seeds and
all. In a heavy pot melt the sweet butter. When the butter foams and is
quite fragrant, add curry powder, and cook while stirring for 2 or 3
minutes. Add the onions, leeks, scallions, and squash, and season to taste
with salt and pepper. Saute this mixture briefly, then turn down the heat,
cover, and cook until squash is soft and juices have been extracted.
Uncover, and evaporate half of the juice. Add the chicken stock and
potatoes. Cook uncovered for 15 minutes, or until potatoes are just cooked
through. To Serve: Hot, country style add the heavy cream and serve in
warmed soup bowls. Pureed chilled or hot let the soup mixture cool,
then puree in batches in food processor or blender. Strain the puree. Stir
in heavy cream. Serve iced or heated. Garnish with reserved scallions. By
Chef Deedy Marble The Governor's Inn Ludlow, Vermont This handsome potage
has many personalities as it may be presented in a variety of ways: hot,
cold, pureed, or country style. From In Season, a publication of the
Vermont Department of Agriculture, Food and Markets.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini