Creamed Asparagus Soup
Courtesy of PHILADELPHIA® Cream Cheese 4 Servings • 20 Min. Prep Time • 15 Min. Cook Time| Ingredients |
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| Cream cheese enriches this simple soup and enhances its fresh spring vegetable flavor. For a great presentation, purée soup without the cream cheese. Then mix cream cheese and milk into a pourable mixture and swirl in for a beautiful and flavorful finish. Garnish with asparagus tips and cream cheese. |
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| 3 Tbsp. butter |
| 1 leek, sliced |
| 1 large clove garlic, minced |
| 1 lb. fresh asparagus spears, each cut crosswise into thirds |
| 1 c. chicken broth |
| 1 c. water |
| 1 tsp. salt |
| 1/2 tsp. pepper |
| 1/2 c. (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread |
| 1/4 c. milk |
Directions:
1. MELT butter in medium saucepan on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Stir in garlic; cook and stir 2 min. Add asparagus, broth and water; stir. Simmer on medium-low heat 5 min. or until asparagus is crisp-tender. Season with salt and pepper.
2. MEANWHILE, mix cream cheese spread and milk until well blended.
3. ADD asparagus mixture to blender, in batches; blend until smooth. Spoon into soup bowls. Add cream cheese mixture; swirl gently with spoon.
KRAFT KITCHEN TIPS
Special Extra: Garnish with additional asparagus tips just before serving.
Note: Soup is equally delicious served hot or chilled.
