Watch: Johnny cooks Yeto's Superb Soup from Twilight Princess
Butternut sasquatch.
I'm really looking forward to The Legend of Zelda: Breath of the Wild. While I have a few concerns about the Nintendo Switch, its open world launch game looks stunning - you can chop down trees, use the physics engine to make elaborate Link catapults, and you can even cook things over a fire. I'm especially looking forward to that last one.
Of course, this isn't the first time The Legend of Zelda has piqued my culinary interest - Twilight Princess features a protracted (and charming) segment in which you have to gather ingredients to prepare some superb soup for Yeta, a denizen of Snowpeak who's feeling a bit poorly.
I've been meaning to give this soup a go in real life for a long time now and it also happens to be one of our most requested recipes so, in the latest edition of Chiodini's Kitchen, I tried my hand at making Yeto's Superb Soup. You can see how I got on in the video below, then find a very rough recipe below. I winged this one so the quantities aren't exact, but watch the video and you'll get an idea of how much of each you should be using.
Yeto's Superb Soup Ingredients
Pumpkin (or butternut squash)
Onion
Garlic
Smoked mackerel (or salmon, whichever you prefer)
Vegetable stock
Goat's cheese
Fresh basil
Method
Remove the tough outer skin from your pumpkin or butternut squash, remove any seeds from the inside and cut into small cubes. Place in a roasting dish and coat with a little oil and some sea salt. Bake on a medium temperature for 40-45 minutes until softened and beginning to crisp up on the outside.
Dice your onion and a few cloves of garlic, then sweat gently in a pan with a small amount of oil (be sparing here - mackerel is itself quite an oily fish, so it's easy to overdo it)
Add the pumpkin or squash to the pan, then pour over vegetable stock to cover. Bring to the boil, then simmer for a few minutes. Either blend smooth with a hand blender, or mash some of the pumpkin or squash against the side of the pan with the back of a wooden spoon.
Flake in the smoked mackerel (minus skin) and leave to simmer for a few minutes in order to let the flavours incorporate.
At this point, start adding goats cheese to taste. Start small - some goats cheeses are pretty pungent.
Simmer down to desired consistency, take off the heat and ladle into bowls. Top with some shredded fresh basil and serve.