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Ingredientes
- 1 lb Leeks, white and pale green - (abt 4 med) minced
- 1 med Onion minced
- 2 Tbsp. Unsalted butter Salt to taste
- 1 1/2 tsp Curry pwdr
- 3 1/2 lb Butternut squash peeled, seeded, and cut into 1" pcs - (abt 8 c.)
- 1 med Carrot minced
- 4 c. Chicken broth
- 4 c. Water Freshly-grnd black pepper to taste
- 1/2 lb Leeks, white and pale green - (abt 2 med) cut crosswise into 2" pcs Vegetable oil for deep-frying Salt to taste
Direcciones
- Make soup: In a large bowl of water, wash leeks and drain in a colander. In a kettle, cook onion in butter over moderately-low heat, stirring, till softened. Add in leeks and salt to taste and cook, stirring, till softened. Add in curry pwdr and cook, stirring, 1 minute. Add in remaining soup ingredients and simmer, covered, 30 min, or possibly till vegetables are soft.
- Cold soup slightly and in a blender puree in batches, transferring as pureed 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 you like.
- Make frizzled leeks: Cut the leeks lengthwise into thin strips. In a bowl of water wash leeks and drain in a colander. Dry leeks very well between layers of paper towels.
- In a sauce pan at least 3 1/2 inches deep, heat 1 inch oil to 375 degrees on a deep-fat thermometer. Working in very small batches, fry leaks (oil will bubble up quite high) till golden brown, 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 curried squash soup topped with frizzled leeks.
- This recipe yields 12 c. of soup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3702g | |
| Calories 1055 | |
| Calories from Fat 167 | 16% |
| Total Fat 19.07g | 24% |
| Saturated Fat 10.29g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 1845mg | 77% |
| Potassium 6359mg | 182% |
| Total Carbs 218.24g | 58% |
| Dietary Fiber 40.0g | 133% |
| Sugars 47.88g | 32% |
| Protein 29.42g | 47% |
