Asparagus-Leek Soup

Kikimony's Note:

Have not tried this but it sounds very good.

• Total Time: 35 mins
• Prep 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 ½ cups corn , fresh or frozen
• 1⁄3; cup finely chopped red bell pepper
• 3 cups sliced mushrooms (about 8 ounces)
• 3 leeks , white parts only,halved lengthwise,rinsed,and cut into 1/8 inch slices
• ½ teaspoon curry powder
• 2 cups vegetable stock
• 2 cups milk
• 4 teaspoons cornstarch
• 3 tablespoons cold water
• salt
• white pepper

Directions:

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.

Reviews

[Kate Travis]

I had some gorgeous white asparagus (oddly, pencil-sized) and fantastic baby leeks from the farmer's market, so my ingredients were a slight variation. And I did forego the cornstarch thickening step as the soup had simmered to a thickness that looked good for our tastes. However, I think there are two soups here: one, as written, is an unusual chowder; the second without the corn relish/garnish is an elegant soup. To me the 'new world' corn/red pepper garnish clashes with the 'old world' asparagus/leek/mushroom base. I will make this soup again without the garnish.

[LittleJo]

I did alter the recipe a bit to suit our family's tastes; but oh mama, was it good! Thanks for a great submission!

[HollyJane]

Very satisfying and tasty soup. The curry powder gives it a nice flavor--I don't use enough curry powder in my cooking! Wonderful recipe.