Asparagus-leek soup

This luxurious soup is one of my favorite first courses. To trim asparagus, hold a stalk and snap it at the point where it naturally gives easily. This eliminates the woody, tough end, while keeping the tender top, the best part.

1 pound asparagus, trimmed and cut into 1 ½-inch pieces

4 tablespoons unsalted butter

1 ½ cups fresh or frozen corn

1/3 cup finely chopped red bell pepper

3 cups (about 8 ounces) sliced mushrooms

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

½ teaspoon curry powder

2 cups vegetable stock

2 cups milk

1 teaspoon cornstarch

3 tablespoons cold water

Salt and ground white 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 ¼ 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 stock, 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-bell pepper mixture.

Advance preparation

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