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8 servings
Ingredients:
4 large potatoes, peeled2 cubes chicken bouillon2 (10 ounce) cans asparagus1 tablespoon fennel seed1/2 teaspoon ground black pepper to taste1 tablespoon fennel greens for garnish
Instructions:
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.
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