Musings of a bon vivant in Hong Kong

Homegrown Foods III- Two wholesome recipes

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And so the recipes continue, and today I’m posting up this awesome chunky potato soup recipe, which is meant to serve 2-3 people, but I ended up eating the entire pot to myself in one sitting. Whoops.

Surprisingly easy to do and extremely satisfying to have on a cold, rainy day.

Chunky Potato Soup

Cook Time: 25 Min/ Ready In: 30 Min

Ingredients

  • 4 medium potatoes, peeled and cubed
  • 3/4 cup chopped onion
  • 1 small carrot, chopped
  • 1/4 cup chopped celery
  • 1 1/2 cups chicken broth
  • 3 tablespoons butter, cubed
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 1 tablespoon minced fresh parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup grated cheddar cheese/ Swiss cheese

Directions

  1. In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash.
  2. Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.

The next recipe can be whipped up in a dash, it’s healthy and filling because of the pears, and who doesn’t like a bit of mozzarella now and then? πŸ™‚

Pear, feta and romaine lettuce salad

Ingredients

  • 1/2 head Romaine lettuce, torn into bite-sized pieces
  • 1/2 cup mozzarella cheese
  • 1 Anjou pear, cored and cut into bite-sized pieces
  • 1/2 cup lemon and olive oil dressing
  • Handful of roasted, unsalted almonds

Directions

  1. Place the lettuce into a salad bowl, shred the mozzarella cheese on top, and add a layer of Anjou pears.
  2. Mix gently and sprinkle the almonds on top.
  3. Drizzle with lemon and olive oil dressing.
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Author: chopstixfix

Michelle Ng is a Brit born Chinese-Malaysian who has loved food since time immemorial. She is a firm believer in "Live to Eat, not Eat to Live".

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