#!lvl41

[midgarmunchies-blog]

CHILLED POPOTO SOUP - a refreshing soup made by blending popoto, leek, and sweet cream to a smooth consistency.

ingredients:

4 - 5 leeks

5 - 8 potatoes ( peeled )

1 tablespoon flour

2 cups half and half

1 cup chicken stock

2 cups water

1 tablespoon

butter

salt and pepper and chili powder

As you all know, potatoes are my favorite food! I will almost do anything to cook with potatoes and this soup is no exception! It’s so creamy and delicious and chunky and just -- aaah! It’s so good! So let’s get started! First off you’ll want to start cutting your leeks! Leeks are root vegetables so they will be needing a through cleaning. Remove some of the outer green leaves and give them a good scrub with cool water. In the mean time, you’ll want to wash and peel your potatoes. Once you’re finished, begin heating up a pot and some butter and then chop your leeks finely!

Once they are cut, your butter should be heated so add the leeks to your pot and season with some salt, pepper and some chili powder. Saute until softened and then add your chicken stock and water. At this point you’ll want to add in your potatoes and bring to a boil so they can become soft. This should only take about twenty minutes or so on high heat but feel free to take longer. You need your potatoes to be soft! 

Once your potato and leek mixture is softened and boiling, lower your heat to a simmer and add the half and half, more salt, pepper and chili powder. Also use this time to add the tablespoon of flour and stir thoroughly. This will help thicken the soup a little bit. Cover and simmer for half an hour, checking on it every ten minutes to make sure your cream hasn’t burned or curdled. 

It should look like this when all is said an done. Now, if you want your soup to be chunky, you may leave it as is and serve! However, most potato and leek soups are smooth and creamy and as such, grab a blender or food processor! Because my food processor is so small, I had to blend the soup in small batches. I like my soups a little bit between creamy and chunky, so i did a quick blend in about four small batches.

Once the soup is at the proper consistency, serve and top with whatever you’d like! I reserved some of the cooked, softened leeks, some bacon and a bit of sweet greens and it was amazing!! Now, of course, in game it is supposed to be a chilled soup but where I live it’s colder than coerthas so I served mine hot! Plus, I wasn’t feeling well the day I made this soup and it helped me feel much better! 

If you do choose to chill the soup, put in an airtight container and chill in the back of your fridge. Be sure that it is indeed airtight otherwise the water will begin to separate from the rest of the soup and that will cause the soup to not retain its creamy consistency. 

Remember, if you have any questions, feel free to leave a message! Now, onto more soups!!

[midgarmunchies-blog]

LA NOSCEAN TOAST  -  A slice of bread soaked in a mixture of buffalo milk and eggs, and then fried in creamy butter. A specialty at the Carline Canopy in Gridania.

ingrediants:

Bread (of your choosing. I used wheat bread, but the thicker the cut the better)

1 cup milk

1 cup heavy cream

2 eggs

1 cup Parmesan cheese

1/2 teaspoon mustard powder

2 cloves of garlic (crushed with the side of your knife)

1/2 teaspoon hot sauce (I used sriracha)

Salt and Pepper to taste

I love going to Gridania .. sometimes hearing the rain in the trees is just so nice. And what better way to enjoy it than with a piece of La Noscean Toast? Normally a sweet breakfast dish, I wanted to try something different .. ! I have grown up eating this dish and, well, it’s boring. I’m gonna show you how to make a savory version of this yummy, traditional meal! Just as a note: I know the ingame recipe says to use walnut bread, but I’m allergic to nuts and as such I’ll be omitting the recipe all together from this blog. Sorry folks!! However, using a thick cut of bread for this is pretty important .. I used regular wheat bread but I’d recommend sourdough or french. It will hold up better because the batter we’re using is a little thicker than usual ..

 Despite this being a higher level recipe, it’s fairly simple in execution. Using a blender or food processor, put all of the ingredients minus the bread in it. It’s gonna look kind of strange and heavily unappealing but I promise once it turns to batter it’s going to be soooo~ooo good!

 Once everything is in our blender/food processor, cover it up and turn on low. Unfortunately, mine doesn’t have speed settings so my batter came out a little foamy, but that’s okay! Foamy is fine -- chunky is not. Blend on low until smooth and then transfer to a bowl or deep dish.

Notice how creamy the texture looks? That’s because it is! You can begin to heat a pan with lots and LOTS of butter now on medium heat (there’s a lot of cream here and we don’t want it to burn). Begin to soak your toast in the batter for about 10-15 seconds on each side until it’s evenly coated and then you can begin to fry up your bread in your pan. Some people like their toast extra crispy .. so like their toast still a little soggy. However you’d like, just make sure your egg is fully cooked! 

Once your toast is cooked to your liking, plate with a hearty dollop of butter, syrup or even more cheese if you’d like! The cream keeps the bread slightly sweet enough while the hot sauce and mustard bring out the bite of the cheese. It’s a good spin on your favorite classic ~

If you have any questions or comments, please send me a message! I’m always open to suggestions for recipes as well! i hope you’ll look forward to the next one and happy cooking!