Elixir Soup

From The Legend of Zelda: The Windwaker

I have to say, this is my most requested recipe. I generally try to space out recipes that are from the same universe, but due to the popularity of this soup and the winter season AND the fact that I'm sorta sick and am totally considering finally beating Windwaker while I'm homebound... I figured now is the time. This soup is so delicious and nutritious I guarantee it will replenish all of your life energy and magic power. I have to admit, when I first saw the trailers and demos for Windwaker I was kind of disappointed. After the amazing and realistic (for the time) graphics of Ocarina of Time, I had wanted the new Zelda for the new Nintendo system to be even more stunning. Initially, I refused to play the game until a very wise friend of mine sat me down and made me play and it's now one of my favorite Zelda games, even the cell shading grew on me. If you have for any reason skipped this Zelda, do yourself a favor and give it a shot, you won't be dissapointed. In the game, this soup is given to Link by his Grandmother after he heals her with a fairy. Not only is this Link's favorite soup, it is pretty much the best consumable in the game because it heals both your life and magic bars and doubles Link's attack power. Goes to show, even in the enigmatic world of Hyrule, there's nothing like your Grandma's cooking!  My interpretation uses Vitamin C rich vegetables such as yellow squash, carrots and turnips combined with the indisputable healing powers of chicken broth and citrus and satiety effects of butter to create a delicious and flavorful soup that will make you feel invincible. Now THAT is one hearty soup!

Ingredients:

1lb Yellow Squash, chopped

6 tbsp Butter

2 Turnips, peeled and chopped

2 Carrots, chopped

1/4 Cup Cauliflower, chopped

1 medium Yellow Onion, chopped

4 tbs. Lemon Juice

4 Cups Chicken Broth (or Veggie Broth if vegetarian)

3 Garlic Cloves, minced or chopped fine

1 Yellow Chile, de-seeded and chopped (optional)

Salt and Pepper to taste

Chives or Green Onions, chopped fine


Directions:
Melt the butter in a large pot over medium-low heat, cook the yellow onion and garlic until softened, around 8-10 minutes. Add the squash, carrots, cauliflower, turnip, lemon juice, chile (if using) and half of the broth and bring to a boil. Reduce heat, then simmer, until vegetables are very tender, about 20 minutes. Remove from the heat and let cool for about 10 minutes or until soup won't burn you. Puree the soup in a blender or food processor until smooth (be careful with hot liquids) and transfer to the cleaned or a new pot. Season with salt and pepper to taste. Simmer on low until you serve, adding more broth until desired consistency. Put in your serving vessel (preferably a corked glass bottle) and add the copped chives or green onions to the surface of the soup for garnish. Drink it with a smile!