|
|
|
|
serves 8
for
soup:
1 pound leeks, white and pale green parts, chopped
1 medium
onion, chopped
2 teaspoons unsalted butter
1 1/2 teaspoons curry powder
3 1/2 pounds butternut squash
1 medium carrot
4 cups chicken stock
4 cups water
for frizzled leeks:
2 medium leeks, white and pale
green parts
vegetable oil for deep-frying
soup:
Wash leeks in
cold water. Drain. In a heavy kettle cook onion in butter over moderate heat,
stirring until softened. Add leeks and salt to taste and cook, stirring until
softened. Add curry.
Peel and cut butternut squash into small pieces . Add
to soup ingredients. Simmer for 30 minutes, or until vegetables are softened.
Puree in blender. Season with salt and pepper.
Serve soup topped with
frizzled leeks.
Frizzled leeks:
Cut leeks crosswise into 2-inch pieces.
Then slice lengthwise into thin strips. Wash in cold water. Dry well.
Deep
dry at 325 degrees until golden. Drain on paper towels. Sprinkle with salt. Can
be made a day ahead.
