Asparagus Soup I

6 ingredients
3 steps

Ingredients

  • 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

Directions

  1. 1
    Boil and mash potatoes. Puree in a blender, and set aside.
  2. 2
    In large pot, dissolve bouillon in water following the directions on the package.
  3. 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.

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