“Have not tried this but it sounds very good.”
READY IN:
35mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

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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