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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Have not tried this but it sounds very good. 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. 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.
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