Asparagus Soup I

[mos]

Asparagus Soup I
3 tbs butter
1 leek, sliced
1 clove garlic, minced
1 lb fresh asparagus spears, each cut into thirds
1 cup chicken broth
1 cup water
1 tsp salt
1/2 tsp pepper
1/2 cup chive and 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. Stir in salt and pepper.
Mix cream cheese spread and milk until well blended.
Process asparagus mixture in food processor until smooth.

Pour into 4 soup bowls. Add cream cheese mixture. Swirl gently with spoon.

Serves 4

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