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Potato and Asparagus Soup



  • Soy Sauce 2 tsp

  • Salt a dash

  • Pepper a dash


  1. Peel the potatoes and slice into 1 cm (1/2 in.) thick quarter slices. Boil green asparagus in water, and cut into 3 cm (1 1/4 in.) lengths. Remove celery strings and slice diagonally into thin slices, and thinly slice the onion.

  2. Heat butter in a pot and thoroughly sauté the potatoes, celery and onions.

  3. Add 4 cups of water and the bouillon cube, and cook until the vegetables become soft.

  4. Add the green asparagus and whole corn, and cook for 2-3 minutes. Then season with (A).


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