CURRIED SQUASH SOUP WITH FRIZZLED LEEKS
Steps:
- 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 purée in batches, transferring as puréed to a bowl. Season soup 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 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 very 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.
CURRIED MUSSEL AND BUTTERNUT SQUASH SOUP
In the Middle Ages, Flemish cities were at the crossroads of the Northern spice routes, and brewers and cooks both took advantage of exotic spices. According to Food & Wine, you'll see that influence in this curried soup and in the Blanche de Bruges that is its ideal wheat beer accompaniment. MAKE AHEAD: The curried soup can be prepared through Step 1 and refrigerated overnight.
Provided by NcMysteryShopper
Categories Mussels
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a medium sauce-pan. Add the shallots and leek and cook over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Stir in the curry powder and cook until fragrant, about 1 minute. Add the butternut squash and stock, cover and simmer until the squash is very tender, 20 to 25 minutes. Remove from the heat and let the soup cool to room temperature. Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan.
- In another medium saucepan, combine the mussels with the white wine, water and thyme and season generously with pepper. Cover and bring to a boil over high heat. Steam the mussels for 3 to 5 minutes, shaking the pan occasionally; transfer the mussels to a bowl as they open. Remove the mussels from the shells and reserve 12 shells for garnish.
- Carefully pour the mussel-cooking liquid into the soup, leaving behind any sand or grit. Reheat the soup and season with salt. Place 12 of the mussels in the reserved shells. Add the rest of the mussels to the soup to warm them. Ladle the soup into bowls, garnish with cilantro and the mussels in the shells and serve.
Nutrition Facts : Calories 335.4, Fat 8.8, SaturatedFat 3.5, Cholesterol 55.6, Sodium 591.3, Carbohydrate 36.1, Fiber 4.4, Sugar 6.7, Protein 23
BUTTERNUT SQUASH & LEEKS
I found the basic recipe in a magazine, don't know which one. This is a tasty recipe, and really quite simple. The hardest part is the peeling of the squash.
Provided by ala-kat
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Original recipe called for 400 - I think, like the one reviewer mentioned - may be too high. Maybe 375? Another thought is to maybe add the leeks a little into the cookiing -- the squash is definatly going to take longer to cook. Just some tweaking going on here. thanks for looking, and cooking!
- In a large bowl, mix the squash, leeks, herb, salt, pepper, olive oil and pecans (if your are using them) together.
- Place on a cookie sheet (may take 2) and cook for appx 1/2 hour.
- This is some really good stuff!
- Cook time is 1/2 hour, prep time is going to vary - the squash does take time, but well worth it.
- Edit to add that after peeling, seeding and halving/quartering the squash, put it in the microwave for 2 to 3 minutes. This will help with dicing of the squash and help even out the cooking time with the leeks.
Nutrition Facts : Calories 201.1, Fat 9.4, SaturatedFat 1.3, Sodium 19.6, Carbohydrate 30.6, Fiber 4.9, Sugar 6.5, Protein 2.8
MUSSELS IN CURRY CREAM SAUCE
Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!
Provided by Kerry
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- In a large saucepan, cook shallots and garlic in simmering wine until translucent.
- Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
- Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 10.7 g, Cholesterol 127.6 mg, Fat 35.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 22 g, Sodium 172.3 mg, Sugar 2.2 g
CURRIED MUSSELS
This is a spicy curried dish that my English husband loves! Great as an appetizer or as a main dish. For less spicy/hot, reduce ginger and/or curry paste. Serve with your favorite crusty bread for dipping.
Provided by Soundergirl25
Categories Seafood Shellfish Mussels
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat coconut oil in a pan over medium-high heat. Saute onion in the hot oil until softened, 4 to 5 minutes. Add ginger, green curry paste, lemon zest, and garlic. Stir in coconut milk, fish sauce, water, and lime juice. Bring to a vigorous simmer.
- Place mussels in a steamer above simmering sauce; cook until mussels open, 4 to 5 minutes. Remove mussels from heat and place into a large serving bowl.
- Place cilantro into the sauce mixture and cook just until it turns bright green, 30 to 60 seconds. Pour sauce over mussels and serve.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 16 g, Cholesterol 74.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 33.3 g, SaturatedFat 14.7 g, Sodium 869.4 mg, Sugar 1.4 g
CURRIED SQUASH SOUP WITH FRIZZLED LEEKS
Provided by Emily Weinstein
Categories dinner, lunch
Time 2h30m
Yield 12 cups
Number Of Ingredients 11
Steps:
- In a large bowl of water, wash leeks and drain.
- 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 puree in batches in a blender or food processor. Season soup with salt and pepper. (Soup may be made 5 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.) Top with frizzled leeks.
More about "curried mussels with butternut squash and leeks recipes"
CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS …
From mastercook.com
CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS
From kitchmystic.com
ROASTED BUTTERNUT SQUASH AND LEEKS - ALL INFORMATION ABOUT …
From therecipes.info
LEEK & BUTTERNUT SQUASH GRATIN - VEGAN FOOD & LIVING
From veganfoodandliving.com
CURRIED MUSSEL AND BUTTERNUT SQUASH SOUP - TFSOS.INFO
From tfsos.info
BUTTERNUT SQUASH GRATIN WITH LEEKS, SAGE AND WALNUTS
From feastingathome.com
MUSSELS WITH LEEKS, CIDER AND CLOTTED CREAM RECIPE
From greatbritishchefs.com
THAI BUTTERNUT SQUASH AND LEEK CURRY - SONI'S FOOD
From sonisfood.com
CURRIED MUSSEL AND BUTTERNUT SQUASH SOUP - PEI MUSSELS - ATLANTIC …
From canadiancove.com
CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS | RECIPE | FOOD …
From pinterest.com
CURRIED MUSSEL AND BUTTERNUT SQUASH SOUP RECIPE
From foodandwine.com
CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS | SILIMA | COPY …
From copymethat.com
CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS RECIPE | EAT YOUR …
From eatyourbooks.com
CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS – RECIPES NETWORK
From recipenet.org
BUTTERNUT SQUASH CURRY WITH LENTILS - READY IN 30 MINUTES!
From tamingtwins.com
RECIPE: CURRIED BUTTERNUT SQUASH WITH PANCETTA, LEEKS AND TOASTED ...
From recipelink.com
CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS | RECIPE | FOOD …
From pinterest.com
BUTTERNUT SQUASH AND LEEK MACARONI CHEESE - RUTH VALERIO
From ruthvalerio.net
CURRIED MUSSELS RECIPE | BON APPéTIT
From bonappetit.com
BUTTERNUT SQUASH AND LEEKS - THERESCIPES.INFO
From therecipes.info
CURRIED MUSSEL AND BUTTERNUT SQUASH SOUP - PEI MUSSELS - MUSSEL …
From peimussel.com
CURRIED MUSSELS WITH BUTTERNUT SQUASH AND LEEKS | RECIPE | CURRY ...
From pinterest.co.uk
BUTTERNUT SQUASH CURRY {EASY!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
BUTTERNUT SQUASH AND LEEKS BAKED COD - 5 INGREDIENTS 15 MINUTES
From 5ingredients15minutes.com
CURRIED MUSSELS - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
BUTTERNUT SQUASH CURRY - SRI LANKAN SQUASH CURRY - THE CURRY GUY
From greatcurryrecipes.net
LEEK AND SQUASH RECIPES - THERESCIPES.INFO
From therecipes.info
CURRIED SQUASH SOUP WITH FRIZZLED LEEKS RECIPES - FOOD NEWS
From foodnewsnews.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CAPE MALAY MUSSELS WITH BUTTERNUT, ROAST FENNEL AND BOILED LEEK
From taste.co.za
CURRIED BUTTERNUT SQUASH WITH PANCETTA AND LEEKS | MCCORMICK
From mccormick.com
CURRIED BUTTERNUT SQUASH, LEEK, AND APPLE SOUP — POLINA …
From polinachesnakova.com
CURRIED MUSSEL AND BUTTERNUT SQUASH SOUP RECIPE - WEBETUTORIAL
From webetutorial.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love