Asparagus Soup I

Cooking Recipes Catalogue

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):


  • 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.