Chunky Vegetable Soup And La France, Melted Cheese On Toast & Sliced Almond Salad


The dinners on the weekend were meat heavy so today’s dinner was mostly vegetables (but I used chicken stock for the soup).  The soup is chunky vegetable soup – garlic, onion, carrot, celery, potato & Japanese pumpkin (kabocha).  The salad was made with La France (Japanese western style pear, which is very sweet, fragrant and juicy), Stilton & Brie de Meaux on toast and sliced and toasted almonds.  For the dressing I used raspberry vinegar, maple syrup, olive oil, salt & pepper.




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