Creamed Asparagus Soup

December 2009
Creamed Asparagus Soup

by 11 people

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Cream cheese enriches this simple soup and enhances its fresh spring vegetable flavor. For a great presentation, puree 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.

Makes: 4 servings

Prep: 35 mins

  • 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 (1/2 of 8-oz. tub) Philadelphia® Chive & Onion Cream Cheese Spread
  • 1/4 cup 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.
  4. Add cream cheese mixture; swirl gently with spoon.
Tip Special Extra:
  • Garnish with additional asparagus tips just before serving.Soup is equally delicious served hot or chilled.