Asparagus Leek Soup - The Veggie Table

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 or margarine 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 or non-dairy 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.
Notes	Adapted from A Beautiful Bowl of Soup: The best vegetarian recipes, by Paulette Mitchell. Buy it: Amazon.com \| Amazon.co.uk
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