Introduction:
I love to cook! There is nothing more satisfying than the look on anyone's face after a great meal. So, why do this? There are already many cook books out there? Aye, that there may be...BUT all recipes? Now that is something that no Chef has accomplished!
One would have to travel all the lands and brave the tempers of Chef's out there! And to sample rare and exotic spices for the sake of a new recipe! It's all so very exciting! And I wish for the next meal to be prepared to be just as exciting! Happy eating!
- Adrean Rumblebelly
Goodkind's Spice Soup
One of the earliest recipes in this book came from my travels to Buckland, just East of the Shire! While most good standing hobbits claim that nothing good can come of queer hobbits on the far side of the Brandywine River, I beg to differ! A good friend of mine who herds cattle invited me over for dinner to his dwelling when I aided him with getting his prized cow from his rooftop.
It was such a task that at the dinner table, Mr. Goodkind promised me any payment. I told him after our meal, we could discuss compensation (though I planned to take none because he is a good friend of course!).
His wife brought out the most wonderful soup I have had in such a long while that I requested his payment simply be the recipe! He was happy to oblige and everyone was happy! Now you can be too!
Steps:
First, lightly brown some hot peppers in oil. (The little dried red peppers, often used in Easterling cooking.) Be careful not to cook them too long, or the soup will be really spicy. After they're browned, take them out. Be sure to get all the seeds, too. I like to break up the peppers and put them in a vertical handled strainer and then lower that into the hot oil. After they brown this makes it easy to take them out. (You could also cook the peppers in a small pan and then pour the oil into a big soup pot through a small strainer, if it's easier for you.) (All the following ingredients should be cut up into bite size pieces.) Sauté 2 onions, and then mushrooms (about equal to the onions) in the oil.
After the onions and mushrooms are sautéed, add the following:
4 or 5 potatoes
3 carrots
celery
1 small zucchini (an odd ingredient this was!)
1-2 cups of corn (another odd ingredient!)
1/2 head of cabbage
2-15 oz cup of tomatoes (or 1 large one)
chicken soup base
dry parsley, crushed
Fill the pot with water so that it generously covers everything. After bringing it to a boil, cover and let it simmer until the vegetables are all cooked. It takes some time for the potatoes to cook. Add water as it evaporates. I like to let the soup simmer all day. It not only makes the house smell wonderful, but it gets better the longer it cooks. With chunks of fresh bread, it makes a hearty meal, especially on a cold day sitting by a crackling fire!
Original Recipe can be found on:
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