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.