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 garnishBoil 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.
Amount Per Serving Calories: 173 | Total Fat: 0.5g | Cholesterol: < 1mg Powered by ESHA Nutrient Database
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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