New Food Alert: Leeks

If you've never cooked with leeks, you are missing out on a flavor like none other.  Recently, I found a recipe from Philadelphia Cream Cheese that uses these delicious veggies with asparagus to make the best soup I have ever made.  It was good enough to make two days in a row!

When cooking with leeks, first cut off the root end and then cut off the green leaves.  Cut the remaining stalk in half length-wise and rinse any grit from between the layers under cool running water.  

Thank you, Philly, for the recipe below!
Philadelphia Cream Cheese’s Creamed Asparagus Soup:
4 Servings Prep/Total Time: 35 min

Ingredients:
3 Tbsp. butter
1 leek, sliced
1 large clove garlic, minced
1 lb. fresh asparagus spears, each cut crosswise into thirds  (I used frozen because the fresh didn't look so fresh at the grocery.)
1 cup chicken broth
1 cup water
1 tsp. salt
1/2 tsp. pepper
1/2 cup (1/2 of 8-oz. tub) Philadelphia® Chive & Onion Cream Cheese Spread (I used 1/3 less fat cream cheese with about a tablespoon of dried onions instead.)
1/4 cup milk

Directions:
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. Yield: 4 servings.
Special Extra: Garnish with additional asparagus tips just before serving.
Note: Soup is equally delicious served hot or chilled.