Ingredients

Instructions

  1. Break off tough ends of asparagus and discard.
  2. Cut tips off asparagus and set aside.
  3. Cut remainder of asparagus stems into 1 inch pieces.
  4. In a frying pan, add butter and chopped onions and saute' until onions are translucent, about 5 minutes.
  5. In a large saucepan, add water, cubed potatoes, asparagus pieces, saute'ed onions and cook until potatoes are tender, about 15 minutes.
  6. In a food processor or blender, puree' soup in batches and return to saucepan.
  7. Add chicken soup base, fennel seeds, pepper, salt and asparagus tips and cook on medium heat until tips are soft and start to dissolve, about 10 minutes.
  8. Adjust seasonings to taste.
  9. Serve soup hot.