D&D Cooking: Everything Soup
More D&D Cooking!!! This time I'll be making Everything Soup
This recipe is from the Heroes' Feast (Dungeons & Dragons): The Official D&D Cookbook and if you want more like it please consider buying a copy of your own.
Today we will be doing a chatting zatsudan! A live vtuber cooking stream!
Hello~ I'm DaiShimaVT a tea & cooking magical boy vtuber! I should be saving the world but I would rather hangout with my magical friends instead!
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Simplified Recipe
6 tablespoons unsalted butter (or just use salted lol)
2 teaspoons finely chopped rosemary
2 garlic cloves finely chopped
kosher salt
1 large yellow onion chopped
3 rainbow carrots peeled and diagonally cut into 3/4 inch slices
1 red bell pepper cored seeded and cut into 3/4 inch pieces
2 large bay leaves
1 1/2 teaspoons of finely chopped thyme or 3/4 teaspoon dried
5 cups low-sodium chicken broth
1 yukon gold potato (weigh to get 6 ounce worth ish) peeled and cut into 3/4 in cubes
4 ounces of green beans trimmed and cut into 1 in pieces
1 small leek white and green parts halved lengthwise thinly sliced rinsed thoroughly and drained
3/4 cup frozen corn kernels
1 1/2 cup (8 ounces) bite sized or shredded skinless pieces of home cooked or rotisserie chicken (I'll be just cooking a chicken breast and using at least 8 ounces perhaps more idk)
Freshly ground black pepper
1) In a skillet over medium heat melt 3 tablespoons of the butter (half)
2) add rosemary, garlic, pinch of salt, and cook stiring until fragrant about 1min
3) remove from heat and set the skillet aside for the butter to infuse
4) in a dutch oven or large sauce pan over medium-high heat melt the remaining 3 tablespoons of butter
5) add onion, carrots, red pepper, bay leaf, thyme, and 1 teaspoon of salt, and cook stirring until the vegetables soften about 5min
6) adjust heat to medium low cover and continue cooking stirring until vegetables have released their juices about 8min
7) Add broth, potato, and adjust the heat to very low then cover and simmer until the potato is barely tender about 5min
8) add green beans adjust the heat to medium high and return liquid to a simmer.
9) Adjust the heat to very low, cover, and simmer until the green beans are barely tender about 3min
10) Add leek, corn, chicken, 3/4 tsp of salt, and grind a few grinds of black pepper.
11) Adjust the heat to medium high and return the liquid to a simmer
12) Adjust the heat to very low, cover, and simmer until the potato is fully tender, the green beans are tender crisp, and the leeks are wilted, and the corn and chicken are heated through about 3min
13) Remove bay leaves taste and adjust seasoning with additional salt and pepper if needed
14) Return the rosemary garlic butter to medium heat to melt, strain the butter through a fine mesh strainer, serve the soup drizzling a teaspoon or two of the flavored butter on the surface of each serving
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00:00 Starting Soon
02:38 OP Animatic
03:44 Chatting
11:20 Cooking chicken for the soup (instead of using rotisserie chicken)
30:48 rosemary butter
42:33 cutting bell pepper and onion
48:30 peeling rainbow carrots
55:06 cooking soup
01:34:16 Bubble Tea Boba
02:08:27 Finished soup and chatting
02:11:02 reheating rosemary butter and straining
02:14:35 Tasting the finished soup