Title: Curried Squash Soup with Frizzled Leeks
Categories: Soups &, Stews
Yield: 8 Servings

1 lb Leeks, white and pale green
-parts; chopped
1 md Onion; chopped
2 tb Unsalted butter
1 1/2 ts Curry powder
3 1/2 lb Butternut squash, peeled,
-seeded and
Cut into 1-inch pieces
1 md Carrot; chopped
4 c Defatted vegetable stock
4 c Water

-------------------------------FRIZZLED LEEKS-------------------------------
1/2 lb Leeks, white and pale green
-parts, cut
Crosswise into 2-inch 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 3-1/2 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@aol.com
NOTES : Yield: about 12 cups.