creamed asparagus soup

i had a conversation with a friend last month that triggered the question, "what should i make for dinner?" having just found out that i was vegetarian, he joked and suggested that i blend up some asparagus. at the time, it sounded so wrong, but this recipe makes me think otherwise. happy tasting!

courtesy of: kraft
serves: 4

- 3 tbsp butter
- 1 leek, sliced
- 1 large clove garlic, minced
- 1 lb fresh asparagus spears, each cut crosswise into thirds
- 1 c broth [chicken or vegetable]
- 1 c water
- 1 tsp salt
- 1/2 tsp pepper
- 1/2c philadelphia chive and onion cream cheese spread
- 1/4 c milk

1. melt butter in a 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 med-low heat 5 min or until asparagus is crisp-tender. season with salt & pepper.

2. meanwhile mix cream cheese and milk until well blended.

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

image: taste of home