Curried Squash Soup With Frizzled Leeks Food

CURRIED SQUASH SOUP WITH FRIZZLED LEEKS

Steps:

• Heat the margarine in a large pot (at least 8-quart) over medium heat. Add chopped onion, leeks and salt. Sauté until softened and onions become translucent, about 5-7 minutes. Add curry powder and cook for another minute. Add remaining ingredients and bring to boil. Reduce heat to low and simmer covered for about 30 minutes, or until squash is soft. Remove from heat, cool slightly and puree with an immersion blender or transfer to food processor and puree in batches. Season to taste with salt and plenty of freshly ground black pepper. Serve topped with frizzled leeks (recipe to follow). Frizzled LeeksIt is essential that one clean leeks well - they are full of grit and dirt! Once cleaned, dry well prior to frying. See below for cleaning options. 2 medium leeks, cut lengthwise, then crosswise into 2" very thin strips. Canola or vegetable oil for frying. Pour about ½" layer of oil in a large frying pan, and heat over medium-high heat. Once oil is hot (you can test this by throwing a chopped leek in the pan - if it sizzles upon contact, the oil is ready), add leeks and fry until golden. Remove with slotted spoon or spatula and drain on paper towels or brown paper. 2 options for cleaning: • Once split lengthwise, swish and soak in cold water, running your finger down each layer to remove excess dirt OR • Chop as described above, then soak all chopped leeks in water, swish and agitate and repeat a few times until water is clean.

CURRIED SQUASH SOUP WITH FRIZZLED LEEKS

Steps:

• In a large bowl of water, wash leeks and drain.
• 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 puree in batches in a blender or food processor. 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.) Top with frizzled leeks.

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.

FRIZZLED LEEKS

Steps:

• Cut leeks lengthwise into thin strips. Wash leeks and drain. Dry well between layers of paper towels.
• In a saucepan at least 3 ½ inches deep, heat 1 inch of oil to 375 degrees. Working in very small batches fry leeks (oil will bubble up quite high) until golden, about 10-15 seconds, transferring with a slotted spoon to paper towels to dry. Season leeks with salt.
• Leeks may be fried a day ahead and kept in an airtight container at room temperature.
• Serve on top of soup.

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
• Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
• Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.

SQUASH & LEEK SOUP

Steps:

• Cut squash into half lengthwise, clean out seeds and place skin up on a baking dish, bake at 400 for about 45 minute allow to cool, peel off skin and cut into large chunks.
• In a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft.
• Add the chicken stock, and wine (if using,or increase chicken stock) and simmer about 20 minute.
• Transfer to a large bowl or measuring cup.
• Fill blender or food processer with 1/2 stock and 1/2 squash.
• (This took me 3 batches) Puree.
• Return to pot and add salt, pepper to taste.
• Simmer about 20 minute Freezes well.

CURRIED SQUASH SOUP WITH FRIZZLED LEEKS

Steps:

• Make Soup In 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. (longer if tripling batch) Cool soup slightly and in a blender or food processor puree in batches, transferring as pureed to a bowl. Season 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 rinse 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 10-15 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.

CURRIED BUTTERNUT SQUASH AND PEAR SOUP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
• Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.