Curried squash soup with frizzled leeks from The Best of Gourmet 1996: Featuring the Flavors of England, Ireland & Scotland by Gourmet Magazine Editors

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Notes about this recipe

  • r0sborne on February 03, 2013

    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, 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 puree soup may be made 5 days ahead and coooled, uncovered, before chilling, covered. frizzled leeks: cut leeks legthlwise into thin strips. In a bowl of water wash leeks and drain in colander. dry leeks very well between layers of paper towels fry in oil. white and pale green parts of 1 pound leeks (about 4 medium), chopped 1 medium onion, chopped 2tblspoon butter 1.5 tspeen curry powder 3.5 lb butternut squash; 1 inch pieces (about 8 cups) 1 medium carrot, chopped 4 cups chicken broth 4 cups water

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