Legend of Zelda Recipes Courtesy of The Geeky Chef
Posted on March 14 2013 by Dathen Boccabella
Legend of Zelda fans are no strangers to seeing their beloved franchise permeate into their daily lives. Perhaps one area that you haven’t seen Zelda reach into is your diet. Of course, we often see Zelda cakes, candy and what not, but rarely do we see in-universe Zelda foods and beverages becoming reality.
Thanks to the work of “The Geeky Chef,” with some creative freedom, we can now sample some of our favorites including Chateau Romani from Majora’s Mask; Yeto’s Superb Soup from Twilight Princess; and The Elixir Soup from The Wind Waker.
The Geeky Chef also has a range of other recipes for classic franchises. This includes some really great recipes, such as Beorn’s Honey Cake from J.R.R. Tolkien’s “The Hobbit” and Peeta’s Cheesy Buns (as if that doesn’t sound suss) from “The Hunger Games” by Suzanne Collins.
Below is the recipe for Yeto’s Superb Pumpkin and and Goat Cheese Soup:
So I think I’ve done
some of the more well-known fantasy foods, all of which have been sweet,
so now it’s time to change it up a bit and do a more obscure and savory
dish. This one appeared in the newest Zelda game, Twilight Princess, in
the Snowpeak temple as a soup that Yeto makes for his sick wife, Yeta.
The soup, thanks to it’s reekfish base, has healing properties that
increase as Link finds more ingredients to add throughout the temple,
namely a pumpkin and goat cheese from Link’s hometown, Ordon. I took a
basic pumpkin soup and made some modifications. I decided to make the
fish stock and the filet optional because while I think pumpkin and goat
cheese are a match made in heaven (or Hyrule), fish and pumpkin and
goat cheese might seem like a strange mix for some. Fish or no fish,
this soup makes for a perfect winter dinner!
Ingredients
2 pounds seeded and peeled pie pumpkin, diced
¾ c. white onion, chopped
4 cloves garlic, cloves cut into quarters
4 ½ c. fish stock (alternative: chicken or vegetable stock)
½ c. Goat Cheese or as desired
1 ¼ c. cream (optional)
Fresh basil
¼ c. olive oil
Salt to taste
Pepper to taste
1 halibut filet (any fish will do) (optional)
Directions
Roast pumpkin, onions, and garlic in a roasting pan with a bit of olive
oil. In a soup pot, put the roasted items and turn to medium heat. Add
3/4 of the stock and simmer for up to 45 minutes, or until fully cooked.
Put in a food processor and blend until smooth. Blend in small amounts
of the goat cheese along with the cream if desired. Adjust thickness
with the leftover stock. Add more cream if desired and finish seasoning
with herbs, salt, and pepper. If you add a filet of your chosen fish,
pan-fry it first with oil, salt and pepper, then add it to the soup.
And for those with an appetite for more, here are the links to check out some Chateau Romani and some of Grandma’s Elixir Soup.
