Ingredients:
4 large potatoes, peeled
2 chicken bouillon cubes
2 (10 ounces) cans asparagus spears
1 tablespoon fennel seeds
ground black pepper
fennel greenery (optional)
water
Directions:
1 Boil and mash potatoes. Puree in a blender, and set aside.
2 In large pot, dissolve bouillon in water following the directions on the package.
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.
Makes 8 servings [Previous Recipe][Next
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