Recipe - Curried Squash Soup With Frizzled Leeks

1 pound Leeks, white and pale green
parts; chopped
1 md Onion; chopped
2 tablespoon Unsalted butter
1 One half teaspoon Curry powder
3 One half pound Butternut squash, peeled,
seeded and
Cut into 1inch pieces
1 md Carrot; chopped
4 cup Defatted vegetable stock
4 cup Water

FRIZZLED LEEKS
One half pound Leeks, white and pale green
parts, cut
Crosswise into 2inch pieces
Vegetable oil

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 3One half inches deep heat 1 inch oil to 375#161#F on a
deepfat 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 MCRecipe Digest V1 #200

Date: Mon, 12 Aug 1996 23:13:49 0400

From: ADAMSFMLE@aol.com
NOTES : Yield: about 12 cups.