Asparagus-leek Soup

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 lb asparagus, trimmed and cut into 1 1/2 inch pieces
• 4 tablespoons unsalted butter
• 1 1/2 cups corn, fresh or frozen
• 1/3 cup finely chopped red bell pepper
• 3 cups sliced mushrooms (about 8 ounces)
• 3 leeks, parts only,halved lengthwise,rinsed,and cut into 1/8 inch slices
• 1/2 teaspoon curry powder
• 2 cups vegetable stock
• 2 cups milk
• 4 teaspoons cornstarch
• 3 tablespoons cold water
• salt
• pepper

Recipe

• 1 steam the asparagus in a covered steamer over boiling water until crisp-tender (or, put the asparagus in a microwave-proof dish and add about 1/4 cup water- cover tightly and microwave on high for about 4 minutes- drain well; set aside).
• 2 melt 1 tablespoon of the butter in a small skillet over medium heat.
• 3 add the corn and bell pepper; cook, stirring occasionally, until tender, about 5 minutes.
• 4 add salt to taste; set aside.
• 5 melt the remaining 3 tablespoons butter in a dutch oven over medium heat.
• 6 add the mushrooms and leeks; cook, stirring occasionally, until tender but not brown, about 5 minutes.
• 7 add the curry powder; stir for about 30 seconds.
• 8 add the vegetable stock, milk, and asparagus.
• 9 increase the heat to medium-high and stir occasionally as the liquid comes to a simmer, then reduce the heat to medium.
• 10 stir together the cornstarch and cold water in a small bowl until smooth; stir into the soup.
• 11 cook, stirring constantly, until the soup is smooth and slightly thickened, about 2 minutes.
• 12 remove from the heat; season to taste.
• 13 top each serving with about 2 tablespoons of the corn-bell pepper mixture.