Asparagus Soup

• 3 Tbsp. non-hydrogenated margarine
• 1 leek, white and light green parts sliced
• 1 large clove garlic, minced
• 1 lb. (450 g) fresh asparagus spears, cut into thirds
• 1 cup 25%-less-sodium chicken broth
• 1 cup water
• 1/2 tsp. pepper
• 1/2 cup Philadelphia Chive & Onion Cream Cheese Product
• 1/4 cup milk

1. Melt margarine in medium saucepan on medium heat.
2. Add leeks; cook 5 min.
3. or until tender, stirring occasionally.
4. Stir in garlic; cook and stir 2 min.
5. Add asparagus, broth, water and pepper; stir.
6. Simmer on medium-low heat 5 min.
7. or until asparagus is crisp-tender.
8. Meanwhile, mix cream cheese product and milk until blended.
9. Process asparagus mixture in food processor until smooth.
10. Pour into 4 soup bowls.
11. Add cream cheese mixture; swirl gently with spoon.

nonhydrogenated margarine, clove garlic, water, pepper, philadelphia chive , milk

Taken from www.kraftrecipes.com/recipes/asparagus-soup-178331.aspx (may not work)