Asparagus Soup

4 large potatoes, peeled
2 chicken bouillon cubes
2 (10 ounces) cans asparagus spears
1 tablespoon fennel seeds
ground black pepper
fennel greenery (optional)
water

Boil and mash potatoes. Puree in a blender, and set aside.

In large pot, dissolve bouillon in water following the directions on the package.

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.