The Legend of Zelda : Twilight Princess, Yeto’s SoupThe season of the deathly sniffle, tic

The Legend of Zelda : Twilight Princess, Yeto’s SoupThe season of the deathly sniffle, ticklish wheeze and vexatious cough is upon us. Winter is coming!It just so happens that, as I was visiting some old friends in the kingdom of Hyrule last week, I ran into Yeto. Who is Yeto, you ask? Probably the most terrifyingly adorable yeti you shall ever set eyes on. He has the jolliest laugh and communicates only through grunts and squawks, and yet somehow you can still understand them as complete sentences… thank the Hylian gods for gaming subtitles. Anyway, Yeto looked worrisome, so I dared ask what was the matter. He told me that his wife, the dear Yeta, was not feeling well, so he was preparing to make a special soup for her. Since he was too busy tending to Yeta, he had sent Link about to gather certain ingredients, which Yeto briefly described to me: a reek fish, an Ordon pumpkin, and a wheel of Ordon Goat Cheese. I was in somewhat of a hurry at that time, so I wished him well and set off.Not too soon after my meeting with Yeto, did I start feeling ill myself. The idea of Yeto’s soup seemed like a good prospect, indeed. Luckily, I had most of the ingredients on hand, save for a few improvisations. I was a bit weary of the outcome at first, but it turned out to be the tastiest soup I’ve ever had. Seriously!Hungry for the full recipe? Click “Read More!”Since the Kingdom of Hyrule is more than a full weeks journey from the safety of The Drunken Sheep, I was forced to improvise some of the main ingredients. In place of the reekfish broth, I substituted for dashi stock; as for the reekfish meat, I used a local salmon; instead of an Ordon pumkin, I decided that a butternut squash would fare best (although I could have used pumpkin, I prefer the sweeter taste of squash), and finally, in lieu of Ordon Goat cheese, I used a french feta. The result was superb soup… no really, that’s what Yeto calls it. Heh heh. Definitely a meal I shall be serving again and again!  Yeto’s Superb Soup~serves 3For the Dashi BrothIngredients: 3 cups of water2 loosely packed cups of bonito flakes (Katsuobushi)1 large segment of dried sea kelp (Kombu) You can usually find bonito flakes and kombu in the international section of your local super market. If, however, this is not the case, you can always substitute for a fish broth, or perhaps a vegetable broth if you please. Preparation:1. Place a large soup pot on the stove over medium heat. Pour in the the water and add the kombu to the pot. Just before the water begins to boil, turn off the heat and remove kombu. If the kombu begins to boil or sits in the water too long, the stock will taste bitter and have a slimy film.2. Once you have removed the kombu (you can just toss it in the trash) pour in the bonito flakes and let them sink to the bottom of the pot (about 10 minutes). Do not stir! After they have sunk, filter out the flakes with a sieve using a separate bowl. Then return the stock to the pot. This is called dashi.For the SoupIngredients:1 large salmon filet with skin1 tbsp olive oil1 butternut squash (or pumpkin if you prefer a subtler taste)3 cups of dashi stock or fish stock1 leek2 potatoes¾ cup of milk or cream½ cup crumbled feta cheeseSalt & Pepper to tastePreparation:1. First we’ll begin to prepare the salmon. Preheat the oven to 425 degrees F. Although this can dry out the salmon a bit, we’re adding it to the soup anyway and we want the fish to be nice and crispy. Rinse the salmon and place into an oven proof dish. Drizzle olive oil on top of the salmon and sprinkle with salt and pepper. Place into the oven and cook for about 30 minutes, or until crispy.2. While the salmon cooks, cut the butternut squash in half, remove the seeds, and place (insides facing up) onto a cookie sheet. Put the squash into the oven, alongside the salmon. Cook for about 45 minutes or until knife tender.3. After the salmon is done cooking, cut into chunks and place to the side. We’ll be adding it to the soup later. 4. When the squash is soft and ready, take it out of the oven and spoon out the flesh (you can discard the skins). Place the flesh into a large soup pot and pour in the dashi. Bring the soup to a nice bubble over medium heat (about 10-15 minutes). 5. While the soup begins to boil, finely chop the leek. Add it to the pot. and let cook for another 5-10 minutes.6. Begin to mash the soup with a potato masher or fork. Make sure to separate any large chunks of the squash to acquire a smoother consistency. When you’ve attained a desirable texture, lower the heat medium-low.7. Skin and cut the potatoes into bit sized chunks. Add to the soup, cover, and cook for another 20-25 minutes. When the potatoes are fork tender, turn off the heat and add the milk/cream. Stir well.8. Finally, add in the chunks of cooked salmon and sprinkle in the crumbled feta. Serve piping hot with a pinch of salt and pepper! This soup was such a treat and regenerated my health like no other! No wonder Link befriended Yeto! A recipe such as this is mandatory for any hero. - The Lady of the Hearth -- source link
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