I’M FINALLY DONE~ I WENT TO AX COSPLAYING AS F!MORGAN AND I MET SOME REALLY AMAZING AND NICE PEOPLE I FEEL BLESSED!!! (plus the cosplay was LITTTTTTTTTTTT) So I started this piece from before AX and I’m finally done with it thank goodness c’: I ALSO SUMMONED SEASIDE TACTICIAN ROBIN AND I CAN DIE HAPPILY NOW (AFTER WASTING 100+ ORBS </3) I also love the summer scramble support for Chrobin because I’m WEAK FOR THAT SHIET B’) I wanted to draw more but I haven’t posted in a HELLA long time so hopefully I can crank out some more Chrobin trash and then some~ Also if you get my reference I’ll die of joy ;V; <3
And all I can say is I want these boys happy with their photography and cooking and fishing and cup noodles AND IGGY IN FASHIONABLE SUITSso here is a small piece to honor all the small happy things this game has brought into my life ‘ u ‘
Description: This delicate soup is a secret family recipe of Willy’s.
Game ingredients: Lobster, Milk
This recipe restores 225 energy and 101 health. It can be obtained from either Willy after reaching 9 hearts or from the Cooking Channel. It also gives a +3 Fishing and +50 Max Energy bonus. It sells for 205g.
Difficulty: Easy, 1 hour. Serves 3.
Lobster can be expensive depending on where you live. Use imitation if needed.
-227g package of lobster (half a pound) -4 or 5 finely chopped mushrooms -2 stalks celery, finely chopped -½ small onion, finely chopped -1 carrot, peeled and finely chopped -430mL vegetable broth -1 ½ cups half&half -½ cup white wine -4 tablespoons brandy (optional) -1 teaspoon salt -½ teaspoon thyme -1 teaspoon tarragon -1 teaspoon pepper -A bay leaf -¼ teaspoon cayenne pepper
In a large saucepan, bring some olive oil or butter over medium-low heat, and add all the finely chopped vegetables. Instead of using carrots, I used some of the leftover carrot juice from the Miner’s Treat recipe.
Cook the vegetables over the low heat for about 10 minutes, or til they’re nice and soft. Stir frequently. Add the chicken broth, salt, pepper, thyme, tarragon, bay leaf, and cayenne pepper, and then bring to a boil over medium-high. Once it’s hit a nice boil, turn it back down to low and simmer for 10 minutes.
Some blenders don’t allow hot liquids in them. In fact, I’d wager that most don’t, so unless you know for sure, stick the saucepan in the fridge for about 20 minutes. Remember to place some potholders underneath the saucepan.
Chop up the lobster into small chunks. Once the soup is cool enough, remove the bay leaf and pour the contents into a blender. Add the lobster and puree until smooth.
Still a lil chunky.
Pour the pureed lobster mixture back into the saucepan and add the white wine, half&half, and brandy. Cook over low heat, stirring frequently, for about 30 minutes, or til thickened. This will also cook out most of the alcohol while still providing flavour.
I garnished with a couple fresh tarragon leaves and had naan stuffed with a garlic scape and cheese mixture on the side. The soup is creamy and filling with a rich taste.