One of the most important takeaways I got from Chef David, Head Chef at The Dirty Apron, about the evening’s presentation was to not be afraid to add ingredients and spices to the soups. I often forget that this is something easy I can do the add more to the dish. I’m so used to taking the soup and just reheating it as is.
Feature drink of the evening: Coconut and Pineapple Smoothie. New favourite!
After a brief presentation, we were ushered into the dining room where we were served a three course meal.
The evening’s feature soup is the Thai Chicken Soup. Made with green curry, Thai basil, and lemongrass, this soup is a lovely addition to their line of globally inspired soups. I’m quite sensitive to spice so I was happy to have just a small serving. But having said that, I still thoroughly enjoyed the soup. The chicken (which is free range!) and mushrooms made it a hearty dish.
Not to play favourites, but after trying both soups I think I prefer the Kawartha Chicken Noodle soup 🙂
Crepes with fresh berries to finish our meal off
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