Ingredients for Asparagus Leek Soup
- 1 1/2 lbs fresh asparagus, trimmed
- 4 tablespoons unsalted butter
- 1 cup frozen corn, thawed
- 1/2 cup chopped red bell pepper
- 1 cup sliced mushrooms
- 2 cups sliced leeks, white and light green parts only, rinsed well
- 1 teaspoon curry powder
- 4 cups vegetable stock
- 1 cup milk (1% or preferred)
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- Salt, to taste
- White pepper, to taste
- Fresh parsley or dill, for garnish (optional)
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How to Make Asparagus Leek Soup
- Trim the asparagus and steam in a covered steamer basket over boiling water for 5-7 minutes, until crisp-tender. Set aside.
- While the asparagus steams, prepare the corn relish: Melt 1 tablespoon of butter in a small skillet over medium heat. Add the corn and bell pepper. Cook, stirring occasionally, until tender, about 5 minutes. Season with salt to taste. Set aside.
- Melt the remaining 3 tablespoons of butter in a Dutch oven or large pot over medium heat.
- Add the sliced mushrooms and leeks. Cook, stirring occasionally, until softened but not browned, about 5-7 minutes.
- Stir in the curry powder and cook for 30 seconds, until fragrant.
- Add the vegetable stock and milk to the pot. Bring to a simmer over medium-high heat.
- Add the steamed asparagus to the soup.
- Reduce the heat to medium-low. In a small bowl, whisk together the cornstarch and cold water until smooth.
- Gradually whisk the cornstarch slurry into the simmering soup. Cook, stirring constantly, until the soup has thickened slightly, about 2 minutes.
- Remove from heat and season to taste with additional salt, if needed.
- Ladle the soup into bowls and top each serving with 2 tablespoons of the corn-bell pepper relish.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
59g
Fat
103g
Carbs
26g
