Asparagus Soup

1 large onion
1 bunch asparagus
4 large potatoes
1 vegetable bouillon cube

Chop the onion and asparagus. Dice the potatoes.

Saute onions in oil in large pot. Add asparagus and potatoes.

Just cover with water, bring to boil. Lower heat and simmer.

Add one vegetable bouillon cube.

When potatoes are soft, remove from heat.

For a smooth soup, put entire contents in blender or food processor and blend. For a chunky soup, blend approximately half of the contents and leave some of the potato and asparagus pieces intact.

Add salt, pepper and additional water if necessary.

Serves four.

—Gill Smith