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Recipe:
Asparagus Leek SoupA 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 1˝-in pieces
- 4 T butter
- 1˝ 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
- ˝ 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. |
| 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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