Curried Squash Soup With Frizzled Leeks

1. 1

   Make Soup

2. 2

   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)

3. 3

   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.

4. 4

   Make Frizzled Leeks

5. 5

   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.

6. 6

   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.

7. 7

   Serve soup topped with frizzled leeks.

* Per serving · 4 servings · Values may vary.