As Zelda month draws to a close, I bring you the final soup from Snowpeak Ruins. I’ve admittedly fallen behind schedule a bit, but even if it goes up in early December, I do have one more Legend of Zelda recipe up my sleeve for you guys. That being said, it’s time for a cup of cozy.
Deep in the puzzling labyrinth of Snowpeak Ruins, there is a chest containing a wheel (or rather a torus) of Ordon Goat Cheese. Although not nearly as cool as the Ball and Chain or helpful as the Big Key, this fine ingredient can once again be brought to Yeto to be made into a healthful elixir.
Unfortunately, my grocery store doesn’t import from Ordon Village, so I had to substitute normal goat cheese for this recipe. But adding to that some roasted potatoes and a little beer (gasp!), we can still make quite the Superb Soup indeed!
As always, click ‘Continue Reading,’ to begin!
+ Roasted Potatoes +
These will be the base for your Superb Soup, so we will start with them first.
|Fingerling Potatoes||1 lb|
|Vegetable Oil||2 TBSP|
- Large Bowl
- Cutting Board
- Sharp Kitchen Knife
- Roasting Pan
- Preheat the oven to 500F
- Fingerling potatoes come in many shapes and colors, but the goal here is to cut them all to a uniform size, so that they all cook at the same rate. Slice your garlic cloves, as well, and add everything to a large bowl.
- Toss the contents of the bowl with 2 TBSP of vegetable oil, and salt and pepper to taste. Once coated, transfer the potatoes and garlic to a roasting pan and bake in the oven for 8 – 10 min; until tender and the edges begin to turn brown.
+ Superb Soup +
|Butter||2 TBSP + 2TBSP (separated)|
|Vegetable Stock*||2 cups|
|Beer (Wheat Ale)||12 oz|
|Goat Cheese||8 oz|
|Heavy Cream||1 1/2 cups|
|Smoked Paprika||2 tsp|
- Large Stock Pot
- Cutting Board
- Sharp Kitchen Knife
- Small Sauce Pan
- Soup Ladle
- To begin, dice up your onion (you should all be pros at this by now 🙂 , but if you need a quick refresher, check out the Simple Soup recipe for step by step guidelines) and add it along with the first 2 TBSP of butter to the large stock pot, and place it over low heat. Cook the onions until soft and translucent.
- Pour the 12 oz of Beer into the pot (I used Blue Moon for this), and increase the heat the medium. Let it boil for about 3 minutes before adding the 2 cups of vegetable stock (this is a perfect opportunity to use some of that stock we made in the Good Soup recipe!). Reduce the heat to a simmer.
- While the pot is slowly bubbling, we are going to make what’s called a “Roux.” A Roux (pronounced “roo”) is a 1:1 mixture of fat and starch (in this case: butter and flour) that is cooked and used to thicken liquids. In a separate small saucepan, add the final 2 TBSP butter over low heat, until it melts completely.
- Next add the 3 TBSP of flour to the pan and stir with a spatula to work out any lumps. Eventually the mixture will come together and there won’t be any errant butter left. Once you reach this point continue stirring and cook for another minute (this cooks out much of the unpleasant starchy flavor.)
- To incorporate the roux into the soup properly, we will be taking a small amount of the liquid (2 to 3 ladles full) and pouring it into the pan containing the roux.
- Stir this mixture vigorously with a spatula, until the liquid thickens; at which point, it can be poured back into the large pot and all whisked together.
- Break up your log of goat cheese into small pieces and add them to the pot, whisking to incorporate until it has fully melted
- Add the remaining ingredients to the pot (the heavy cream, paprika and salt), as well as the roasted fingerling potatoes we made earlier; simmer for 2-3 minutes
- Adjust the seasonings if necessary, and get your empty bottle ready. This baby replenishes 8 whole hearts!
Next week’s recipe is something special you might never have even heard of, from The Wind Waker. Stay tuned!
Hey! Thanks for reading all the the way to the end! You’re awesome :D! If you haven’t already and are looking for more nerdy food stuff, consider following me on Twitter, Facebook, tumblr and Instagram. I post a lot of work in progress pictures for the blog as well as some stuff from my real job as a pastry chef. If that sounds like something you’d be into, please check out those links above! Anyway, take care everyone and I’ll see you soon with an all new recipe!