Instructions: 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 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.

Makes 8 servings

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