 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
As this soup cooks, the kitchen will quickly fill with the tantalizing aroma of leeks stewing in butter with pumpkin, curry, and spices. Ingredients:
2 tablespoons unsalted butter |
2 onions, sliced |
2 leeks, trimmed, cleaned, and thinly sliced |
1 carrot, peeled and sliced |
1 granny smith apple, peeled, cored, and sliced |
1 tablespoon mild curry powder |
1/4 cinnamon stick, 2 cloves, and 3 allspice berries, tied in cheesecloth to make a sachet |
1 pound butternut squash, peeled, seeded, and sliced |
1 pound peeled pie pumpkin, sliced |
1 sweet potato, peeled and sliced |
6 cups water, preferably spring water |
1 cup heavy cream |
snipped chives for garnish |
Directions:
1. Melt the butter in a large saucepan over medium heat.
2. Add the onions, leeks, carrot, and apple and sauté over medium-low heat until the onions are translucent, about 15 minutes. Add the curry, spice sachet, and the remaining vegetables. Pour in the water and bring to a gentle simmer, for about 45 minutes, until the vegetables are very soft.
3. Remove the spice sachet and puree the vegetable mixture in a food mill. To give the soup a silky-smooth texture, pass through a fine-mesh strainer. Transfer the soup to a saucepan. Add the cream and taste and adjust the seasoning. Heat gently just until warmed through.
4. Ladle the soup into bowls and garnish with the chives.
5. TO DRINK: Riesling, Pikes Clare Valley
|
|