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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Molly Rush
[email protected]This soup was a disaster! It was burnt and the flavors were all wrong. I would not recommend this recipe to anyone.
All 4 u
[email protected]I'm not sure what went wrong, but my soup turned out really watery. I think I might have added too much liquid.
Cyrus Hawkns
[email protected]I would not recommend this recipe. The soup was very bland and the frizzled leeks were not very crispy.
M4L4CH1T3
[email protected]The soup was okay. It wasn't anything special, but it was edible.
Mohsin Hayat
[email protected]This soup was a bit too bland for my taste. I think I would have liked it better if I had added some more spices.
Poco Page
[email protected]I'm not sure I did something wrong but I found the soup to be a little bit too spicy. Maybe I used too much curry powder. Next time I will use less.
Polelo Mog
[email protected]This soup is a great way to use up leftover squash. It's also a very affordable meal. I would highly recommend this recipe to anyone who is looking for a delicious and budget-friendly soup.
subhan shah
[email protected]Easy to make but takes some time
Trenton Buckner
[email protected]I made this soup for a party and it was a huge success! Everyone loved it. The soup is creamy and flavorful, and the frizzled leeks add a nice touch of crunch. I will definitely be making this soup again.
MR LOUDthaughts
[email protected]This soup is amazing! I followed the recipe exactly and it turned out perfect. The flavors are so rich and complex, and the frizzled leeks add a really nice touch. I would highly recommend this recipe to anyone who loves squash soup.
Suja Uddin
[email protected]I'm not usually a fan of squash soup, but this recipe changed my mind! The curry powder and coconut milk gave it a really unique and delicious flavor. I'll definitely be making this again.
Sarim Boy
[email protected]This curried squash soup was a hit with my family! The flavors were perfectly balanced, and the frizzled leeks added a nice touch of crunch. I will definitely be making this again.