asparagus-leek soup

Looking for a warm and creamy new recipe to try this season? This vegetarian soup is the perfect meal to warm you up on a winter night.

Here's what you'll need:

1 pound asparagus spears, trimmed and cut into 1 1/2 inch lengths (about 4 cups)

4 tablespoons unsalted butter

1 1/2 cups fresh or frozen corn kernels

1/3 cup finely chopped red bell pepper

2 1/2 cups (6 ounces) sliced cremini mushrooms

3 leeks (white parts only), halved lengthwise, rinsed, and cut into 1/8-inch slices

1/2 teaspoon curry powder

2 cups vegetable stock

2 cups milk

4 teaspoons cornstarch

3 tablespoons cold water

- salt and pepper to taste

Steam the asparagus in a covered steamer over boiling water until crisp-tender. Or, put the asparagus in a microwave-proof dish and add about 1/4 cup water. Cover tightly and microwave on high for about 4 minutes. Drain Well; set aside.

Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the corn and bell pepper; cook, stirring occasionally, until tender, about 5 minutes.

Add salt to taste. Set aside.

Melt the remaining 3 tablespoons butter in a Dutch oven over medium heat. Add the mushrooms and leeks; cook, stirring occasionally, until tender but not brown, about 5 minutes. Add the curry powder; stir for about 30 seconds. Add the vegetable stoc

k, milk, and asparagus. Increase the heat to medium-high and stir occasionally as the liquid comes to a simmer, then reduce the heat to medium.

Stir together the cornstarch and cold water in a small bowl until smooth; stir into the soup. Cook, stirring constantly, until the soup is smooth and slightly thickened, about 2 minutes. Remove from the heat. Season to taste.

Top each serving with about 2 tablespoons of the corn mixture.

Tip: this soup is best the day it is prepared, but it will keep for up to 3 days in a covered container in the fridge. When reheating, stir in vegetable stock or milk to thin as desired.

This recipe is from a beautiful bowl of soup by Paulette Mitchell