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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

Description

This Pureed Soup Which Is Garnished With Fennel Seeds And Fronds Is Made With Potatoes And Canned Asparagus Spears Cooked With Chicken Boullion.

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