Asparagus-Leek Soup
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
2-4
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
- 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).
- Melt 1 tablespoon of the butter in a small skillet over medium heat.
- Add the corn and bell pepper; cook, stirring occasionally, until tender, about 5 minutes.
- Add salt to taste; Set aside.
- Melt the remaining 3 tablespoons butter in a Dutch oven over medium heat.
- Add the mushrooms and leeks; cook, stirring occasionally, until tender but not brown, about 5 minutes.
- Add the curry powder; stir for about 30 seconds.
- Add the vegetable stock, milk, and asparagus.
- Increase the heat to medium-high and stir occasionally as the liquid comes to a simmer, then reduce the heat to medium.
- Stir together the cornstarch and cold water in a small bowl until smooth; stir into the soup.
- Cook, stirring constantly, until the soup is smooth and slightly thickened, about 2 minutes.
- Remove from the heat; Season to taste.
- Top each serving with about 2 tablespoons of the corn-bell pepper mixture.
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Reviews
-
I had some gorgeous white asparagus (oddly, pencil-sized) and fantastic baby leeks from the farmer's market, so my ingredients were a slight variation. And I did forego the cornstarch thickening step as the soup had simmered to a thickness that looked good for our tastes. However, I think there are two soups here: one, as written, is an unusual chowder; the second without the corn relish/garnish is an elegant soup. To me the 'new world' corn/red pepper garnish clashes with the 'old world' asparagus/leek/mushroom base. I will make this soup again without the garnish.
RECIPE SUBMITTED BY
Kikimony
New Orleans, LA