Asparagus Soup I

6 Reviews

Prep: 10 min
Cook: 25 min
Ready In: 35 min

“Spring-fresh taste of asparagus--any time!” - by Heather Simpson

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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Metric US

Original recipe yields 8 servings

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.

Nutrition

Amount Per Serving (8 total)

Calories
168 cal
8%

Fat
0.5 g
< 1%

Carbs
36.8 g
12%

Based on a 2,000 calorie diet

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Reviews (6)

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CATAWAMPA

Dec. 11, 2003

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

CHILLERHUT

Dec. 11, 2003

"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...." See more"

BLUIIS

Dec. 11, 2003

"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..." See more."

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