Potato and Asparagus Soup
A healthy soup full of vegetables and flavored with butter and Kikkoman Soy Sauce.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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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.
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Heat butter in a pot and thoroughly saute the potatoes, celery and onions.
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Add 4 cups of water and the bouillon cube, and cook until the vegetables become soft.
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Add the green asparagus and whole corn, and cook for 2-3 minutes. Then season with (A).
Cooking Basics
Strings in celery stalks are tough. Use a knife to pull the strings off starting from the lower half of the stalk. When slicing up thinly or diagonally, you do not need to remove these in advance as you will be cutting through the strings anyway.
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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