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Curry Crookneck Soup With Curried Croutons

Curry Crookneck Soup With Curried Croutons comes together with Vegetable Oil Spray, Sweet Potato, Onion Salt, Fresh Ginger Root, and Crookneck Squash. Ready in about 1 hr, it serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• Vegetable Oil Spray
• 1
• 1
• 1 1/2 tbsp
• 2 lb
• 3 cup
• 1 tbsp
• 8 slice
• 2 tsp
• 2 tbsp

Method (preview)

1. 1

   Use a mild 'yellow curry; it's taste and aroma dominate.

2. 2

   Traditionally this soup is thickened with cream or egg yolks.

3. 3

   Estimated by the author.

4. 4

   Spray a large heavy saucepan with vegetable oil and place over medium-high heat.

5. 5

   Add the sweet potato and onion, and salt; saute for 5 minutes stirring, adding several tablespoons of water to prevent sticking, if necessary.

6. 6

   Add the ginger, squash, stock, and curry powder, and pepper and optional bouillon.

7. 7

   Bring to a boil, reduce the heat, cover, and simmer for 30-35 minutes.

8. 8

   CROUTONS: Meanwhile, prepare the croutons: Preheat oven to 325F.

9. 9

   Coat the bread slices generously with vegetable oil spray and place on a baking sheet.

10. 10

    Sprinkle with curry powder and Parmesan.

11. 11

    Bake for 2 to 5 minutes, or until crunchy and lightly browned and cut into croutons.

12. 12

    To serve

13. 13

    Ladle into individual serving bowls, top with croutons and sprinkle with chopped fresh chives.

14. 14

    When making the croutons, cube the bread; toss with the curry, olive oil spray and sprinkle with chopped marjoram.

15. 15

    Baking takes 10 to 15 minutes for bread cubes.

16. 16

    Hanneman (Ed.), MasterCook. Reprinted at ELF mail 12/10/96.