After the disappointing bowl of Creamy Tomato soup from Panera, I was in the mood for a real cream soup and decided to make some of my own mushroom soup. Since I still had some white asparagus to finish off, I decided to make a cream of white asparagus and mushroom soup. I used a recipe for asparagus cream soup and mushroom soup, combined and modified them by not blending and adding portobello and brown mushrooms and omitting some of the herbs. The soup turned out ok, a little too fatty tasting for me, which tends to be a problem with all the cream soups I make, I’ll need to find some foolproof recipes for cream soup.
Cream of Asparagus and Mushroom Soup
After dinner, it’s not dessert but instead I usually have some fruits. Today, my dad and I had made some almond tofu. Almond tofu, is ground up almond powder that is then mixed with some other ingredients and water which solidifies and creates an almond flavoured jelly. The way we serve almond tofu at home is that the tofu is sliced into large cubes and mixed with a can of mixed fruits. Usually, I add some of my own fruits to top it off or add juice to add more flair to the dessert. My favourite is adding champagne or Sprite which gives the dessert a nice bubbly effect as well.
Almond Tofu