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Asparagus Bisque and Pho


Meal 1: Pho

· Heat enough salted water in a sauce pan to easily hold all your noodles. When boiling, add the noodles and blanch them 1 minute. Drain and arrange the hot noodles in your serving bowls.

· Heat the broth to a simmer.

· Add the shredded vegetables and simmer 1 minute. Ladle the vegetables and broth over the hot noodles.

· Top with the Tom Yum Tofu and serve. Enjoy with a spoon and chopsticks.


Meal 2: Asparagus Bisque, Chick Peas w. Lemon-Poppy Seed Vinaigrette, Sundried Tomato and Chives, Bibb Lettuce Salad


· Heat the soup gently to a simmer and serve or serve chilled. Add a little salt. I think it needs a touch.

· Toss the chick peas with their garnish and serve at room temp.

· Dress the salad.

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