This pureed soup which is garnished with fennel seeds and fronds is made with potatoes and canned asparagus spears cooked with chicken boullion.
INGREDIENTS (for 8 servings):
- 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
Boil and mash potatoes. Puree in a blender, and set aside.
In large pot, dissolve bouillon in water following the directions on the package.
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.