Ingredients
-
3
-
1 1/2
-
2
-
2
-
1/2
-
1/4
-
1/4
-
1/8
-
2
-
3
-
-
-
-
-
Directions
Curried Squash Soup,Recipe courtesy Emeril Lagasse, 2002, via FoodNetwork.com. This wonderfully fragrant cold soup is a good way to use up summer squash, and it is a perfect accompaniment to an Indian dinner.,This is ambrosia!! Even my squash-hating brother found it “acceptable”! I also tried it with Greek yogurt instead of cream and that, too, was good – different, tangy, but delicious. I’ve used both yellow and zucchini, and in combination. It’s a winner.,This is ambrosia!! Even my squash-hating brother found it “acceptable”! I also tried it with Greek yogurt instead of cream and that, too, was good – different, tangy, but delicious. I’ve used both yellow and zucchini, and in combination. It’s a winner.
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Steps
|
1
Done
|
In a Large, Heavy Pot, Melt the Butter Over Medium-High Heat. Add the Onions and Cook, Stirring, Until Soft, About 4 Minutes. |
|
2
Done
|
Add the Garlic, Curry Powder, Salt, Turmeric, Cumin, and Cayenne, and Cook, Stirring, Until Fragrant, 45 Seconds. |
|
3
Done
|
Add the Squash and Cook, Stirring, For 3 Minutes. |
|
4
Done
|
Add the Stock and Bring to a Boil. Reduce the Heat, Cover, and Simmer, Stirring Occasionally, Until the Squash Is Soft, 25 to 30 Minutes. |
|
5
Done
|
Remove from the Heat. With a Hand-Held Immersion Blender, Puree on High Speed. |
|
6
Done
|
Add the Cream, Stir, and Adjust the Seasoning, to Taste. |
|
7
Done
|
Cool to Room Temperature, Then Refrigerate Until Well Chilled. |
|
8
Done
|
Preheat the Fryer to 350 Degrees F. |
|
9
Done
|
Fry the Pappadams in Batches Until Golden and Crisp, About 1 1/2 Minutes Each. Drain on Paper Towels. |
|
10
Done
|
to Serve, Ladle the Soup Into Shallow Bowls. Sprinkle the Cucumbers and Cilantro Over the Top and Garnish With Pappadams. |
