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4 lg Potatoes; peeled
2 Veggie bouillon cubes
20 oz Canned asparagus spears
1 tb Fennel seeds
Ground black pepper
Fennel greenery; (optional)
Boil and mash potatoes. Puree in a blender, and set aside.
In large pot, dissolve bouillon in water following the directions on the
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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