image courtesy:

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  • 3 tablespoons butter
  • 1 leek, sliced
  • 1 large clove garlic, minced
  • 1 pound fresh asparagus spears, each cut crosswise into thirds
  • 1 cup chicken broth
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
  • 1/4 cup milk


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.

Meanwhile, mix cream cheese spread and milk until well blended.

Add asparagus mixture to blender, in batches; blend until smooth. Spoon into soup bowls. Add cream cheese mixture; swirl gently with spoon.