Asparagus Soup I Recipe
- 4 large potatoes, peeled
- 2 cubes chicken bouillon
- 2 (10 ounce) cans asparagus
- 1 tablespoon fennel seed
- 1/2 teaspoon ground black pepper to taste
- 1 tablespoon fennel greens for garnish
- Boil and mash potatoes. Puree in a blender, and set aside.
- In large pot, dissolve bouillon in water following the directions on the package.
- 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.
