| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Veg08 |
8 |
servings |
INGREDIENTS
| 4 |
lg |
Potatoes; peeled |
| 2 |
|
Veggie bouillon cubes |
| 20 |
oz |
Canned asparagus spears |
| 1 |
tb |
Fennel seeds |
|
|
Ground black pepper |
|
|
Fennel greenery; (optional) |
|
|
Water |
INSTRUCTIONS
Spring-fresh taste of asparagus--any time!
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
Recipe by: www.souprecipe.com/
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