CURRIED SQUASH SOUP WITH FRIZZLED LEEKS
Steps:
- 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 purée in batches, transferring as puréed 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 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°F. on a deep-fat thermometer. Working in very 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.
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Binayak Chaudhary
[email protected]This soup was a disappointment. The curry spices were overpowering and the squash was bland. I would not recommend this recipe.
Roberta Rouse
[email protected]This soup was a great way to use up some leftover squash. It was easy to make and very flavorful. I will definitely be making it again.
Abdiel Carmona
[email protected]This soup was delicious! The curry spices were perfectly balanced and the squash was so tender. I would definitely recommend this recipe.
Jovana Vojinovic
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved the unique flavor combination and the crispy leeks. I will definitely be making this soup again.
Malik Shamroz
[email protected]This was my first time making curried squash soup, and it was a success! The soup was creamy and flavorful, and the frizzled leeks added a nice touch. I would definitely recommend this recipe.
Lusinda Pieterse
[email protected]This soup turned out great! I used butternut squash and it was perfect. The curry flavor was subtle but present, and the frizzled leeks added a nice touch of texture. Will definitely make this again.
Khuda Bakshah
[email protected]This soup was easy to make and so delicious! I loved the combination of squash and curry, and the frizzled leeks were a great addition. I will definitely be making this soup again.
Laone Molemoeng
[email protected]This soup was a hit with my family! The squash was perfectly cooked and the curry spices were just right. The frizzled leeks added a nice touch of elegance. I will definitely be making this soup again.
Mohamed Ritham
[email protected]Wow! Just wow! This soup is amazing. The curry spices are perfectly balanced, and the squash is so tender and flavorful. The frizzled leeks are a great finishing touch, adding a bit of crunch and a lovely golden color. Will definitely be making this
Alvaro Jimenez
[email protected]This curried squash soup was a delightful symphony of flavors, with the sweetness of the squash perfectly complemented by the warmth of the curry. The frizzled leeks added a delightful textural contrast and a subtle oniony flavor. An absolute keeper!