Hearty Winter Soup
It's one of my favourite foods, I'm always looking forward to the winter so I have an excuse to make it again! I usually make a massive pot of it when my parents come over, that way I have plenty left over. I often import some honey and stick a spoonful in when I make it for a little bit extra sweetness, feel free to borrow that, it's nice.
Hearty Winter Soup is a traditional Soliil dish served during the winter months to keep them warm and alive through the harshest cold periods. In the modern age, central heating and coats have left it no-longer a necessity, despite this, it has remained a staple dish to this day. It is typically eaten in big portions at family gatherings during the short holiday month of Nulmaand, though many core workplaces, restaurants and cafés will serve it in the weeks leading up to Nulmaand.
It is a popular dish among all age groups of soliil thanks to its ease of cooking, sweet and spicy flavour and filling ingredients. It has also become popular among the small population of humans living on SolMiin-Thay, though they will often adjust the recipe due to their weaker spice resistance and smaller appetites.
Step 1Heat the oil in a large pan over a medium-hot stove and fry the diced meat and potato for 7-10 minutes until the meat has a golden brown crisp.
Crush the potato chunks for a crispier texture or leave them intact for a soft fluffy centre.
At the same time, put the saucefruit, chillis and a small amount of salt and ground hotpuff in a large pot and bring to a steady simmer, use a lid to retain moisture.
Step 2Add the blind bulb to the pan and fry for a further 5 minutes or until the blindbulb is translucent.
Step 3Carefully transfer the meat, potatoes and blindbulb to the pot of sauce and leave to simmer for at least half an hour, stirring occasionally.
Step 4Test the flavour, adding salt and ground hotpuff until it suits your taste.
Step 5Serve in a large mug or bowl and eat while still hot. Leave any leftovers on the stove to maintain the heat for second portions.
Freeze leftovers quickly, reheat it in a pan, stirring regularly until it is piping hot.
2. The traditional recipes called for local root vegetables, it has since been found that potatoes imported from Earth are more efficient to farm and difference in flavour is minimal.
- 2 tbsp Vegetable oil
- 500g C1T2 Synth-meat, diced into 2-3cm chunks1
- 500g potato, diced into 2-3cm chunks2
- 150g blind bulb (~1 medium bulb), finely chopped
- 400g Saucefruit, pureed
- 50g spicy-sweet peppers, chopped, (adjust to taste)
- Ground red Hotpuff and salt to taste
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