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SOUPS OF THE REALMS BY BROTHER DONNICK: Difference between revisions
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Revision as of 04:14, 5 May 2024
SOUPS OF THE REALMS BY BROTHER DONNICK contains recipes for dippin' soup and potato chowder. This book was written by Donnick, a cook who works in Open Hand Temple.
Oil stained pages and the musty smell of kitchen-damp mark this frequently consulted recipe book.
Properties
Books
Rarity: Common
Weight: 0.5 kg / 1 lb
Price: 14 gp 
UID
BOOK_UNI_WYR_TheBusyGrandmaCookbookUUID
3f9cc222-1b3b-470f-9403-d446d068db36
Where to find
- Open Hand Temple X: -43 Y: 6
Text
[A selection of soups have been outlined in the sticky, often splattered pages of this missive.]
Dippin' Soup
Sometimes you've got nice bread, and nothing's better than dipped bread.
1. Mash up healthy chunks of tomatoes nice and pulpy in a pot, getting rid of the skins if you can be bothered.
2. Cut half an onion. Slap a couple garlic cloves with your palm. Grab a couple herbs if you got them, dried will do. Cut a small chunk of lard or other fat. Crack some salt and pepper. Add to the tomatoes.
3. Heat your pot forr a half hour or so until thick and dippable. Pick out your chunks of onion (lovely snack) and garlic (smelly snack) and taste for seasoning.
4. Taste for pleasure with some nice bread, a hunk of cheese, or just scoop with your hands if that's all you got.
Potato Chowder
Look, if all you've got is potatoes, you've got to make potato soup. This chowder makes it not horrid.
1. Put your lard in a pot - a chunky one, mind. When it stops being lard and starts beinng hot lard, add any good-smelling veggies (leeks, garlics, onions) that you've chopped all thin. Please salt this so it doesn't taste of nothing.
2. When it's soft and good-smelling, chuck in any flour you've got and stir the mixture so it don't burn (note for me - it's very important to not burn it, emphasise)
2.5 PLEASE DO NOT LET IT BURN THAT'D BE RUBBISH
3. If you're fancy and have wine (or have a generously stocked temple wine cellar nearby) add a bit of it now and cook it off. When it's gone, add some wedged potatoes and a lott more liquid (not wine this time or you'll have a headache the next morning).
4. Cook it for half an hour or so till the potatoes are nice and tender, and mash some of 'em up in the liquid. If you got any cow products - cheese, milk and the like - add them now for extra delicious results.