Asparagus Soup I

SUBMITTED BY: Heather Simpson

"Spring-fresh taste of asparagus--any time!"

PREP TIME	10 Min
COOK TIME	25 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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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

READ REVIEWS (6)

DIRECTIONS

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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REVIEWS

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Reviewed on Dec. 11, 2003 by CATAWAMPA

This is a very good recipe. Good for that quick meal. My picky son liked it too. Its a keeper

14 users found this review helpful

Reviewed on Dec. 11, 2003 by CHILLERHUT

My whole family loves this soup. It's great if your on a diet with the low fat and low calore content it's perfect. It tastes rich and smooth.

14 users found this review helpful

Reviewed on Dec. 11, 2003 by BLUIIS

I made as directed and felt it had no flavor. I then added saute chopped onion, celery & mushrooms. It was better, but not great. I will keep serching for an Asparagus soup recipe, this is not the one.

8 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 173

Total Fat: 0.5g
Cholesterol: < 1mg
Sodium: 312mg
Total Carbs: 37.9g
Dietary Fiber: 6.2g
Protein: 6.4g

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