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 |
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Ingredients |
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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 |
Buy it: Amazon.com | Amazon.co.uk |
Key to abbreviations and conversions | |
Soup Recipes Vegetarian Cookbooks |