Even mages can’t live on pastry alone! The last installment of “Cooking with Millya” dealt with cookies. This time we have something that can be eaten as a main course, or combined with a sandwich if just soup isn’t enough for you.
When the weather starts to cool (or when you live in Northrend and you’re always freezing your tail off) it’s nice to have a warming dish. The Gromsblood Soup is a great fall soup to make, very nourishing! It uses the healthiest way to make soup – no need for any added fats, since everything cooks together. The dried pods of Gromsblood make a delightful base and add a red colour. Make sure to use the red kind and not the green or brown varieties! The red ones soften when cooked whereas green and brown retain their shapes.
You can superheat it to speed up the cooking process, but we assume no liability for your results! (p.s. – As with other recipes here, non-Azeroth equivalents for ingredients are given in brackets, or the ‘real world’ ingredient is listed where I couldn’t think of an explanation for it.)
You will need:
- 1/2 cup dried gromsblood (red lentils)
- 2 small onions, coarsely chopped
- 4 cups stock (vegetable or chicken)
- 1 dried fire (bay) leaf
- 1 clove of garlic, minced
- 1 cup thinly sliced Crystalsong carrots
- 2 tbsp rice – easily found in Kaldorei markets
- 1 can diced tomatoes (14 oz/398 mL)
- 1 tsp each dried silverleaf (thyme) and Nepeta (oregano) leaves
- 1 tsp ground Autumnal Herbs (cumin)
- 1/4 chopped fresh Kingsblood (parsley or coriander)
- Deeprock Salt and Pepper
Makes 8 servings, 3/4 cup each.
You must wash the Gromsblood before using it. Conjure some water for this if you can, and… otherwise you’ve got water around, yes? Wash and drain them and then put them in a big soup pot along with the onions, stock, fire leaf and garlic. Cover and simmer these things together for thirty minutes.
After that time has passed, add your Crystalsong carrots, the small amount of rice, tomatoes and seasonings. Let the soup simmer for another 20 minutes – or you could try to “Add a fireball to the mix” and see if you can shorten the time, but… you’d better just simmer it for another 20 minutes, or until the carrots are tender and Gromsblood is soft. Fish around in it to find the Fire Leaf – they aren’t really very tasty on their own.
Add fresh Kingsblood and season with Deeprock Salt and Pepper to taste. When tomatoes are preserved, usually salt is added to them and stock tends to have salt too – so I don’t actually add any to the soup. It tastes very nice with some pepper, though! I learned about the strange dried Gromsblood from a goblin trader and chef. I called it “Fiery Gromsblood Soup” for a different reason. The taste is not actually spicy. If you would like your soup to be spicy, consider adding 1/4 teaspoon of dried red pepper flakes at the second stage of simmering.
The soup will make a substantial amount and be delicious leftovers for you when you can’t be bothered to leave your books for cooking! Unless you are life partners with a warrior or other martial type, in which case you might go to enjoy your leftovers and find you have none. This is a matter unrelated to soup. Also, be careful eating soup near books. The results could be disastrous!