Asparagus Leek Soup

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Have not tried this but it sounds very good.

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Steps

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Steam the asparagus in a covered steamer over boiling water until crisp-tender.

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

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Add the corn and bell pepper.

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Cook , stirring occasionally , until tender , about 5 minutes.

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Add salt to taste.

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Set aside.

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

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Add the mushrooms and leeks.

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Cook , stirring occasionally , until tender but not brown , about 5 minutes.

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Add the curry powder.

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Stir for about 30 seconds.

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Add the vegetable stock , milk , and asparagus.

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

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Stir together the cornstarch and cold water in a small bowl until smooth.

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Stir into the soup.

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

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Remove from the heat.

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Season to taste.

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

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Ingredients

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asparagus, unsalted butter, corn, red bell pepper, sliced mushrooms, leeks, curry powder, vegetable stock, milk, cornstarch, water, salt, white pepper