1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
2 Tbsp. milk
1 tsp. garlic powder
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Let's Make It
Heat oil in large saucepan on medium heat. Add onions; cook 5 min., stirring occasionally.
Add asparagus and broth; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or until vegetables are very tender.
Blend asparagus mixture, in batches, in blender until smooth; return to saucepan. Add remaining ingredients; cook and stir on medium heat 2 to 3 min. or until cream cheese is completely melted, and soup is well blended and heated through.
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
Serve with a small mixed green salad and whole wheat roll to round out the meal.
Cook additional asparagus tips; use as a garnish for individual bowls of soup.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.