MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Curried Squash Soup with Frizzled Leeks
 Categories: Soups, Vegetarian, vegetables, Curry
      Yield: 8 servings
 
      1 lb Leeks, white and pale green
           Parts; chopped
      1 md Onion; chopped
      2 tb Unsalted butter
  1 1/2 ts Curry powder
  3 1/2 lb Butternut squash, peeled,
           Seeded, cut into 1" pieces
      1 md Carrot;  chopped
      4 c  Vegetable stock
      4 c  Water
           FRIZZLED LEEKS:
    1/2 lb Leeks, white and pale green
           Parts, cut crosswise into
      2    -inch pieces
           Vegetable oil
 
  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 puree in
  batches, transferring as pureed to a bowl. Season soup with salt
  and pepper. (Soup can be made 5 days ahead and cooled, uncovered,
  before chilling, covered. Reheat soup, thinning with water is
  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 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.
  
  Recipe by: Gourmet/November 1995
  
  From: Adam
 
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