Asparagus Leek Soup Recipe

Ingredients for Asparagus Leek Soup

• 1 pound asparagus, trimmed
• Unsalted Butter
• 1 cup frozen corn kernels
• Red Bell Pepper
• Sliced Mushrooms
• Leeks
• 1 teaspoon curry powder
• 4 cups vegetable stock
• 1 cup milk (whole milk recommended)
• 1 tablespoon cornstarch
• Water
• Salt to taste
• White Pepper

How to Make Asparagus Leek Soup

1. Trim the asparagus and steam in a covered steamer basket over boiling water for 5-7 minutes, until crisp-tender. Set aside.
2. 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.
3. Melt the remaining 3 tablespoons of butter in a Dutch oven or large pot over medium heat.
4. Add the sliced mushrooms and leeks. Cook, stirring occasionally, until softened but not browned, about 5-7 minutes.
5. Stir in the curry powder and cook for 30 seconds, until fragrant.
6. Add the vegetable stock and milk to the pot. Bring to a simmer over medium-high heat.
7. Add the steamed asparagus to the soup.
8. Reduce the heat to medium-low. In a small bowl, whisk together the cornstarch and cold water until smooth.
9. Gradually whisk the cornstarch slurry into the simmering soup. Cook, stirring constantly, until the soup has thickened slightly, about 2 minutes.
10. Remove from heat and season to taste with additional salt, if needed.
11. Ladle the soup into bowls and top each serving with 2 tablespoons of the corn-bell pepper relish.