Ingredients
For Soup
1 lb leeks (about 4 medium) chopped
1 medium onion (chopped)
2 TBL unsalted butter
1 1/2 tsp curry powder powder
3 1/2 lbs butternut squash, peeled, seeded, and cut into 1-inch pieces (about 8 cups)
1 medium carrot, chopped
4 cups chicken broth
4 cups water
For Frizzled Leeks
white and pale parts of 1/2 lb leeks (about 2 medium, cut crosswise into 2-inch pieces)
vegetable oil for deep-frying
Preparation
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.
