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Creamed Asparagus Soup
Courtesy of PHILADELPHIA® Cream Cheese
Servings: 4
Prep Time: 20 Min. Cook Time: 15 Min. What you need:
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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.
+ 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 What to do:
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. |
