Asparagus Soup I

Spring-fresh taste of asparagus--any time

Asparagus Soup I Ingredients

• 4 large potatoes, peeled

• 2 cubes chicken bouillon

• 2 (10 ounce) cans asparagus

• 1 tablespoon fennel seed

• teaspoon ground black pepper to taste

• 1 tablespoon fennel greens for garnish

How to Make Asparagus Soup I

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

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

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.

Asparagus Soup I Nutritions

• Calories: 167.7 calories

• Carbohydrate: 36.8 g

• Cholesterol: 0.2 mg

• Fat: 0.5 g

• Fiber: 6.2 g

• Protein: 6.3 g

• SaturatedFat: 0.1 g

• ServingSize:

• Sodium: 313 mg

• Sugar: 2.6 g

• TransFat:

• UnsaturatedFat:

Asparagus Soup I Reviews

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

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

• 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.

• This soup is delicious and very easy to make However, next time I would mash the potatoes by hand rather than puree them in the blender. That was the only difficulty I encountered. This is wonderful with homemade crusty french bread

• We loved it My son said, "I expect to see this again"

• I thought it was pretty good but the asparagus I bought was outof season. I wanted fresh asparagus instead of canned. To make it taste more like the sweeter more tender asparagus I added a few tablespoons of honey, & it seemed to do it for me. I also tried leaving out the potatoes -- I like a more condensed asparagus flavor. I also added a handful of fresh mint leaves (shredded) with the asparagus in the broth tobe cooked & blended. This gave it a very cool, lite flavor.This soup tastes great chilled --especially a day later whenmade like this.

• Tasty soup I adapted this slightly to use up some leftovers in my fridge. We had a dinner party for my daughter, and I had roasted some asparagus in the oven. Opened the oven the next day, and realized that we never served it Ugh I also had some seasoned mashed potatoes left from her party, so I used those up as well. I cut back the fennel seed to about 1 tsp, and skipped the fronds (because I didnt have any). Pureed with my immersion blender and garnished with a bit of sour cream and parsley. Yum