Parsnip & Roasted Garlic Bisque and Hot and Sour Hot Pot

Bamboo Shoots and Wood Ear

Parsnip and Roasted Garlic Bisque and Escarole Salad w. Roasted Chick Peas

• Heat the soup gently and allow to simmer.

• Heat a little oil in a sauté pan. When hot add the chick peas and all their dressing. Careful! The sesame seeds will pop. Toss and stir allowing the chick peas to brown lightly. When hot, and crisped, Tip out onto the salad greens ( in serving bowl ) Dress and serve.

  
  

Hot and Sour Hot Pot

• Carefully add the hot and sour broth to a sauce pot and bring to just a simmer.

• Microwave the noodles and tofu in bursts to just warm. Drain off any excess liquid in with the noodles and tofu. When they are warm and the soup is at a simmer add them to the soup. Stir and return to a simmer. Allow everything to heat through. Avoid a boil.

• Heat a little oil in a sauté pan over medium. Remove the wood ear mushrooms from the mixed vegetable bag. Cut them into strips. Thick or thin is fine.

• When the oil is hot add the cabbage, carrot, and green onion. Stir and fry until the cabbage has wilted and the carrots have softened a little. Add the mushrooms and stir all to combine. Sprinkle with a little salt, boost the heat for a final cook through ( 30-60 seconds or so ). Transfer the vegetables to serving bowls and top with the hot soup, noodles, tofu and bamboo shoots.

• Enjoy!