Elixir Soup

From The Legend of Zelda: The Windwaker  

 

This is, without a doubt, my most requested recipe. I usually try to space out recipes from the same universe, but with the popularity of this soup, the winter season, and the fact that I’m kinda sick and seriously considering finally beating Wind Waker while I’m homebound… now just felt like the right time.

 

This soup is so delicious and nutritious that I guarantee it will replenish all your life energy and magic power. When I first saw the trailers and demos for Wind Waker, I have to admit—I was a little disappointed. After the (at the time) stunningly realistic graphics of Ocarina of Time, I wanted the next Zelda installment to push the limits even further. I even refused to play it for a while, until a very wise friend sat me down and made me give it a chance. Now it’s one of my favorite Zelda games, and even the cel-shaded art style won me over. If you’ve skipped this one for any reason, do yourself a favor and play it.... you won’t be disappointed!

 

In the game, Link’s Grandmother’s Soup is the ultimate comfort food. After Link heals her with a fairy, she rewards him with this golden elixir, which restores both his life and magic bars and even doubles his attack power. Goes to show, even in the world of Hyrule, there’s nothing like Grandma’s cooking.

 

My version harnesses Vitamin C-rich vegetables like yellow squash, carrots, and turnips, combined with the healing powers of chicken broth and citrus, plus just enough butter and cream to make it satisfying. The result? A flavorful, nourishing soup that will make you feel invincible.

Ingredients:

• 1 pound Yellow Squash, chopped
• 6 tablespoons Unsalted Butter
• 2 medium Turnips, peeled and chopped
• 2 large Carrots, chopped
• 1/4 chopped Cup Cauliflower
• 1 medium Yellow Onion, chopped
• 4 tablespoons Lemon Juice
• 4 cups Chicken Broth (or Veggie Broth if vegetarian)
• 4 Garlic Cloves, minced 
• 1 Yellow Chile, de-seeded and chopped (optional)
• Salt and Pepper to taste
• 1/2 teaspoon Turmeric Powder (for color)
• 1/2 cup Heavy Cream or Cashew Cream (optional)
  
• Chives or Green Onions, chopped fine

Directions:

1. Melt the butter in a large pot over medium-low heat until fully liquefied and gently bubbling.  
2. Add the yellow onion and garlic and cook, stirring occasionally, until softened and translucent, about 4-6 minutes. Do not let them brown.  
3. Stir in the squash, carrots, cauliflower, turnip, and chili (if using). Saute until the veggies are slightly softened but not browned.
4. Add in half of the broth and the lemon juice and bring to a gentle boil over medium-high heat.  
5. Reduce heat to low and simmer for about 20 minutes, stirring occasionally, until the vegetables are tender and easily pierced with a fork.  
6. Remove from heat and let cool for about 10 minutes, or until the soup is no longer hot enough to burn.  
7. Blend in batches using a blender or food processor until completely smooth. Work carefully with hot liquids and vent the blender lid slightly to release steam.  
8. Transfer the soup back to the pot and season with turmeric, salt and pepper to taste.  
9. Keep on low heat, stirring occasionally, and add more broth and/or cream until the desired consistency is reached.  You're going for thin enough to drink from a bottle, but not so thing as to be watery.
10. Pour into a serving vessel, preferably a corked glass bottle.  
11. Garnish with chopped chives or green onions on the surface.  
12. Drink with a smile.

 

 

 Serves 4 to 6

 

 

 

This recipe has been reformatted and reworded for clarity. Small tweaks have been made to the recipe to improve flavor and color, but mostly this one has been left alone.