Asparagus Soup I

Spring-fresh taste of asparagus–any time!

Step: 1

Boil and mash potatoes. Puree in a blender, and set aside.

Step: 2

In large pot, dissolve bouillon in water following the directions on the package.

Step: 3

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.

Per Serving: 168 calories; protein 6.3g; carbohydrates 36.8g; fat 0.5g; cholesterol 0.2mg; sodium 313mg.

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