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Asparagus Soup

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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/
Converted by MM_Buster v2.0l.

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