Ingredients1 lb asparagus, trimmed and cut in 1"-2" pieces
1-2 T oil (or butter)
2-3 cups sliced mushrooms (crimini or white button)
2-3 leeks (depending on the size) white parts only, cleaned and sliced
Curry powder to taste (1-2 tsp)
Cumin to taste
2-3 cups vegetable stock
2 cups milk
Salt and pepper
MethodSteam asparagus until tender crisp. I like to set some of the tips aside to add later.
Saute mushrooms and leeks in oil or butter until tender but not brown.
Add curry and cumin, salt and pepper and stir to blend.
Add the stock and asparagus and simmer 5 minutes.
Add milk and simmer until heated through.
Puree with a hand blender (or in batches in the blender). Consistency is up to you.
Add asparagus tips and heat through.
Update: I've also made this with the addition of grated carrots and chopped parsnips. I'm sure you can other root vegetables as well - sweet potatoes, butternut squash both come to mind.