Creamed Asparagus Soup

Courtesy of PHILADELPHIA® Cream Cheese

Servings: 4
Prep Time: 20 Min.
Cook Time: 15 Min.

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.

* 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

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.