Asparagus Soup I

This pureed soup which is garnished with fennel seeds and fronds is made with potatoes and canned asparagus spears cooked with chicken boullion.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 168 Calories

Ingredients

• 2 cubes chicken bouillon
• 4 large potatoes, peeled
• 2 (10 ounce) cans asparagus
• 1 tablespoon fennel seed
• ½ teaspoon ground black pepper to taste
• 1 tablespoon fennel greens for garnish

Recipe Instructions

Step 1

Boil and mash potatoes. Puree in a blender, and set aside.

Step 2

In large pot, dissolve bouillon in water following the directions on the package.

Step 3

Add asparagus spears, and stir until spears are dissolved. Stir in the potatoes. Season with fennel seeds and pepper to taste. Garnish with fennel greenery if desired. Serve hot.