Asparagus Soup
This pureed soup which is garnished with fennel seeds and fronds is made with potatoes and canned asparagus spears cooked with chicken boullion.
Serves 8 servings
Prep time: 10 minutes
Cook time: 25 minutes
Calories: 107.19
Total Fat: 0.46 g
Total Carbohydrate: 21.22 g
Protein: 4.55 g
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
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Boil and mash potatoes. Puree in a blender, and set aside.
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In large pot, dissolve bouillon in water following the directions on the package.
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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.
B-man 