Asparagus Soup I recipe

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Ingredients

4 large potatoes, peeled
2 cubes chicken bouillon
2 (10 ounce) cans asparagus
1 tablespoon fennel seed
½ teaspoon ground black pepper to taste
1 tablespoon fennel greens for garnish

Nutrition Info

167.7 calories
carbohydrate: 36.8 g
cholesterol: 0.2 mg
fat: 0.5 g
fiber: 6.2 g
protein: 6.3 g
saturatedFat: 0.1 g
servingSize: -
sodium: 313 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

Spring-fresh taste of asparagus--any time!

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