Asparagus-Leek Soup

Recipe by Kikimony
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READY IN: 35mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • Melt 1 tablespoon of the butter in a small skillet over medium heat.
  • Add the corn and bell pepper; cook, stirring occasionally, until tender, about 5 minutes.
  • Add salt to taste; Set aside.
  • Melt the remaining 3 tablespoons butter in a Dutch oven over medium heat.
  • Add the mushrooms and leeks; cook, stirring occasionally, until tender but not brown, about 5 minutes.
  • Add the curry powder; stir for about 30 seconds.
  • Add the vegetable stock, milk, and asparagus.
  • Increase the heat to medium-high and stir occasionally as the liquid comes to a simmer, then reduce the heat to medium.
  • Stir together the cornstarch and cold water in a small bowl until smooth; stir into the soup.
  • Cook, stirring constantly, until the soup is smooth and slightly thickened, about 2 minutes.
  • Remove from the heat; Season to taste.
  • Top each serving with about 2 tablespoons of the corn-bell pepper mixture.
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