Maz's Chocolate & Beetroot Cake with Chocolate Ganache
Hoy & Soy Chicken Stirfry with Vegetables
After dinner, I set to work making some soup to take to work for lunch for the next few days.
I also made asparagus soup.
I put aside the asparagus spear tops to slice up and add back into the soup after I blended it. I served the asparagus soup with some prosciutto slices, cracked black pepper and a drizzle of truffle oil.I love creamy soups. For those who are weight conscious, you don't need to use cream to thicken the soups or give them that creamy texture. Just use Royal Blue potatoes.
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