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

• 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

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.

Adapted from A Beautiful Bowl of Soup: The best vegetarian recipes, by Paulette Mitchell.

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