Ingredients
- 4 lrg potatoes, peeled
- 2 x veggie bouillon cubes
- 20 ounce canned asparagus spears
- 1 Tbsp. fennel seeds
- Â Â grnd black pepper
- Â Â fennel greenery, (optional)
- Â Â water
Description
Spring-fresh Taste Of Asparagus-any Time! 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…
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