Soups and stews are basically any combination of
meats or vegetables cooked in liquid. Often a soup is made with the leftovers
from a previous meal. The term soup and stew generally refers to the
thickness of the broth. A thicker broth is usually referred to as a stew
while a thin broth is a soup. However there is no hard and fast
rule. Most tribes eat some variety of soup or stew and the farther north
into the cold weather one travels the more popular it becomes. Soups and
stews currently found in the Compendium are as
ORCEN KRAGGHI BEAN
An adaption of an Orcen favourite for consumption by human palettes.
View the receipt:
PANGO CACTUS SOUP
A strange but sweet soup has
its origin in the Shendar
culture, where aka‘pi‘s milk is used. Due to its appealing flavour, this
soup has spread to Aeruillin and is enjoyed now for nearly a century
in parts of this southern continent
View the receipt:
A soup made from the fins of
the dark stryke shark.
Shark fin soup has been known to increase male virility. For this reason,
shark fins have been known to sell at twice their weight in gold. One
ancient myth recounts the tale of a Remusian who impregnated all 73
of his wives after eating shark fin soup.
SPICY PACKOX STEW
The Packox animal provides a meat that has a
rich flavour, although it is rather fatty. Remusians have traditionally
enjoyed a wison stew. In recent times, more progressive elements of
the Remusian tribe have
replaced the wison meat with
the far more tender and tastier Packox meat. The result is the receipt
called 'Spicy Packox Stew', a hearty
SOUP / TAENISH BROTH / TAENISH STOCK
Savory, warm, and comforting, this clear aurium-hued soup is often
used as a base for other dishes (such as forcebread stuffing, or fowl
potpies) but is equally good on its own. Sometimes the
white shreds of meat are left in, and vegetables such as carroot, tuberroot, and pa's neeps are added to create a
hearty main dish; sometimes it is carefully strained to give a clear,
greaseless broth as purely golden as cha'ah. When made with
plenty of squillpowder and weeproot, its reputation for soothing
childrens' colds, agues, and quinsies is unmatched - yet garnished with
chopped watercress and basiloc,
with tiny flecks of pfeffer
and toasted desertkaas crumbs, it can grace a duke's table.
Wherever one can find the common taenish, one can find the tasty taenish soup!
It is unknown who first dubbed the hearty dinner eaten by many for
hundreds of years "Travellers Stew", but
the meal has been in existence since the first stew pot. The rudimentary
blending of easily grown vegetables with the first tamed beasts has been
consumed by people of many races. Each of the races add their own special
flair to the dish, cooks use what they have on hand to make it unique but
still tied to the original by the peculiar taste of rosemint and basiloc.
| 4th Sleeping
Dreameress 1670 a.S.