Potato and Asparagus Soup

INGREDIENTS:

• Potatoes 2

• Green asparagus 4 stalks

• Celery 1/2 stalk

• Onion 1/2 bulb

• Del Monte Sweet Whole Kernel Corn 100 g (3.5 oz.)

• Butter 2 Tbsp

• Bouillon cube 1

(A)

• Soy Sauce 2 tsp

• Salt a dash

• Pepper a dash

STEPS:

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).