Asparagus-Leek Soup

Ingredients

• 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, white 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
• white pepper

Directions

1. 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. 2

   Melt 1 tablespoon of the butter in a small skillet over medium heat.

3. 3

   Add the corn and bell pepper; cook, stirring occasionally, until tender, about 5 minutes.

4. 4

   Add salt to taste; Set aside.

5. 5

   Melt the remaining 3 tablespoons butter in a Dutch oven over medium heat.

6. 6

   Add the mushrooms and leeks; cook, stirring occasionally, until tender but not brown, about 5 minutes.

7. 7

   Add the curry powder; stir for about 30 seconds.

8. 8

   Add the vegetable stock, milk, and asparagus.

9. 9

   Increase the heat to medium-high and stir occasionally as the liquid comes to a simmer, then reduce the heat to medium.

10. 10

    Stir together the cornstarch and cold water in a small bowl until smooth; stir into the soup.

11. 11

    Cook, stirring constantly, until the soup is smooth and slightly thickened, about 2 minutes.

12. 12

    Remove from the heat; Season to taste.

13. 13

    Top each serving with about 2 tablespoons of the corn-bell pepper mixture.