A lovely, rich soup made with asparagus, leeks, and mushrooms and topped with a corn and bell

pepper
garnish.

Yield 4-6 servings

Time 20 minutes

Tools • small frying pan

• wooden spoon
• large sauce pan or Dutch oven
• small bowl
• whisk

Ingredients  one pound steamed asparagus, cut into 1½-in pieces

 4 T butter
 1½ c corn kernels (preferably fresh)
 1/3 c red bell pepper, minced
 salt
 6 oz cremini mushrooms, sliced
 3 leeks, washed and prepared and sliced to 1/8-in
 ½ t curry powder
 2 c vegetable stock
 2 c milk
 4 t cornstarch
 3 T cold water
 white pepper

Directions While the asparagus is steaming, melt 1 T butter and sauté the corn and bell pepper
for about 5 minutes, stirring occasionally, until tender. Add salt and set aside.

Melt 3 T butter in sauce pan over medium heat. Add mushrooms and leeks and cook
about 5 minutes, stirring occasionally, until tender. Stir in curry for 30 seconds, then
add stock, milk, and steamed asparagus. Increase heat, bring to a simmer, then
reduce to medium again.

Whisk cornstarch and water in bowl then add to soup. Continue cooking the soup
for 2 minutes, stirring constantly, until thickened. Season with salt and pepper.

Ladle the soup into bowls, top each with corn and bell pepper garnish, and serve.