The Red Dragon Inn is near the coast, whose high cliff s are home to a vast colony of dragons. All the paladins, rogues, mages, and druids who have tried it are of the same mind: it is best to think twice before picking a quarrel with a dragon in its lair. A look of sympathy passes between them, when one relates how things got a little too close for comfort. That’s why the inn’s jolly cook has created this recipe that is both sweet and fiery. Everyone agrees that in addition to being delicious and comforting, his soup is also ideal for exploring forgotten underground passages or facing a night full of darkness and terror.
Ingredients
- 1 onion
- 3 garlic cloves
- 2 celery stalks
- ½ oz fresh ginger root
- 1¾ oz coconut milk
- 2 pint (4 cups) chicken broth
- 1 small tin tomato paste
- 1 tbsp curry powder
- 4 cornichons (baby pickled cucumbers)
- Salt and pepper
- Tabasco sauce, to taste
How to Make It
- Peel the onion, garlic, celery, and ginger. Cut them into large pieces and put them in a saucepan, to which you will add the coconut milk, chicken broth, tomato paste, curry powder, and cornichons.
- Mix together well and bring to a boil. Simmer and reduce for about 45 minutes. Taste and season.
- Strain the soup through a strainer, then through a cloth to obtain a very clear broth. Taste, adjust the seasoning if necessary, and add Tabasco sauce to taste.
- Serve steaming hot.
