The Legend of Zelda: Twilight Princess HD came out a little over a month ago. Twilight Princess has always been one of my favorite Zelda games, it has some amazing dungeons, items and characters. One of my favorite locations in the game was Snowpeak. The snowboarding section leading to the frigid mansion was always a memorable event for me and the goofy yet lovable Yeto always gave me a laugh.
When you arrive to Snowpeak Yeta, Yeto’s wife is sicken with an illness. As a loving husband Yeto is preparing a soup to help her feel better. The Soups base ingredient is Reekfish, a fictional fish based off our real world Sockeye Salmon. However; Yeto claims the soup is missing something.
Link comes to Snowpeak seeking an important item for his quest(I wont spoil what it is in case you haven’t had a chance to play yet) but Yeta is too week to fetch it for him, so she tells him where they key to the room is and sends him to get it. However, due to delirium from her fever Yeta sends Link to rooms containing pumpkin and goat cheese to which Yeto takes and uses in his soup. After adding these ingredients to the soup Link is able to use this tasty concoction both heal Yeta of her fever and use it himself to recover 8 hearts, making it on par with a Red Potion.
While I can not guarantee any magical healing properties I can promise you this delicious soup is more than adequate to keep you warm on a chilly evening.
- 5oz/142g Salmon Fillet
- 1/2 Kabocha Squash, Quartered
- 1 Acorn Squash, Cut iInto Eighths
- 1 Medium Onion, Diced
- 3 Stalks Celery, Diced
- 3 Medium Carrots, Diced
- 1 Medium Sweet Potato, Peeled and Chopped
- 3 Cloves Garlic
- 1/4 Tsp/~1.2ml Ginger, Freshly Grated
- 1 qt/950 mL Chicken, Fish or Vegetable Stock
- 3/4 Cup/180 mL Heavy Cream
- 1-2 Tbps/15-30mL Goat Cheese, Crumbled
- 1 Tbsp/15mL Butter, Unsalted
- Olive Oil (To coat squash and fry fish)
- Smoked Paprika
- Red Pepper Flakes
For the Squash Mash:
- Preheat oven to 400*F 204*C
- Ether drizzle oil over squash and toss to coat or using a silicon brush, brush oil over squash pieces to evenly coat.
- Season squash with Salt, pepper, Paprika, and Pepper Flakes
- Cook squash in oven for 35-40 minutes, or until the squash’s flesh is knife tender and nicely browned. Let cool a few minutes before handling.
- Using a spoon scoop the flesh from the squash(if the flesh is a tad too hard you can place back in the oven for a few more minutes) and transfer to a bowl before mashing to a pulp, set aside and reserve until needed.
For the Salmon:
- Pour some olive oil into a medium saute pan, turn the pan to evenly coat.
- Add the fillet to the pan and let cook halfway (you an see the fish turn white to pink as it cooks) before flipping over. Cook on the other side another few minutes.
- Transfer fillet to a cutting board and let sit a few minutes.
- Using two forks flake the fillet apart into small pieces, season with salt and reserve until needed.
For the Soup:
- Melt some butter in a medium sized pot, once melted add in Mire Poix (onion, celery and carrots), garlic, and ginger. Cook for a few minutes, or until softened.
- Add the sweet potato, and squash mash from earlier. Stir to combine as best you can and cook for about 10 minutes.
- Add in the stock, I started with about 2 Cups/475 mL, you can always add more later if the soup is too thick. Bring to a boil and reduce to a simmer, cook for about 30-40 minutes, or until the sweet potato can easily be smashed against the side of the pot.
- Ether carefully transfer the soup to a blender, or use an immersion stick blender to puree the soup. If you find the soup is too thick add a splash of soup and blend a little at a time until the soup is at your desired consistency.
- Check the soup for seasoning, correct as needed before adding the heavy cream. Stir to evenly combine.
- Crumble in the goat cheese, stir until melted and incorporated.
- Add cooked salmon flakes to soup and stir to combine.
- Finally season with some freshly grated nutmeg.
- Dish up soup before garnishing with some more crumbled goat cheese.