Greetings food adventurers! Today we are traveling to the planet of Roshar in the Cosmere. This world has some excellent food and I expect we will be spending quite a bit of time here. The city of Kharbranth traditionally serves soups for lunch. Today’s special is Potato Dill Soup, just slightly on the spicy side and full of fresh dill fronds.

We arrive via sailing ship to the docks. Looking up at the city we see that it was built into the stones of a small mountain to shelter from the frequent highstorms that scour the land. Highstorms are much like hurricanes that happen on a mostly regular schedule. We take our time and walk around, stop into a few shops to maybe buy a trinket or two, and marvel at the variety of people and outfits. The people here are very big on women covering their left hands; I’ll bring extra pairs of gloves so we don’t accidentally break a taboo while visiting.

After some time, we wave over a few porters with foot-carriages who offer rides to take us up the steep hills to our destination. They ask whether we want to go the long way or the short way – the long way offers the best sight-seeing so of course we select that option.

Lunch is served in a large alcove of a building, lit with colorful glowing spheres. The Vorin culture separates foods by gender. Typically men eat spicier foods and women eat sweeter foods, with the genders dining at separate tables. We are having a meal with the ardents (basically Vorin priests), who are exceptions to this tradition and serve all types of food. Travelers are common to this large city – known as World Hoppers here – so we can eat whatever food we like whether it is sweet or spicy. We enjoy a lively conversation with the ardents and other travelers. After lunch they give us a tour of the famous massive city library where we spend the rest of the afternoon. A day full of soup and books is a great day!

(Inspired by the Stormlight Archive by Brandon Sanderson and recipe adapted from Zupa Koperkowa from The Polonist)

Potato Dill Soup

This bright summer soup is spiced with nutmeg, black pepper, and plenty of fresh dill.

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Course Main Course, Soup

Makes 6

Special Equipment

• Dutch Oven or other heavy-bottom pot

Ingredients

  

1x2x3x

• 1 Tbsp butter
• 1 large yellow onion diced
• 2 small carrots chopped small
• 1 ½ lbs Yukon Gold potatoes diced small (peel if you want)
• 5 cups chicken broth or veggie broth
• 1 cup milk
• ½ cup finely chopped fresh dill packed tightly
• 2 Tbsp lemon juice (about 1 small lemon)
• 1 tsp table salt
• ½ tsp ground black pepper
• ½ tsp ground nutmeg

Instructions

 

• If the broth is frozen, thaw it now.
• Heat the Dutch Oven / soup pot to medium on the stovetop.
• Melt a tablespoon of butter in the pot. Add diced onion and a tiny pinch of salt.
• Cook onion, stirring occasionally, for about 10 minutes until the onion turns translucent and starts to brown. (If the onions are browning too quickly, reduce the heat)
• Add diced carrots to the pot. Cook for 5 minutes, stirring a few times.
• Add diced potatoes and stir. Cook for 5 minutes, stirring a few times.
• Add the broth to the pot. Stir.
• Bring to a simmer, then reduce the heat to medium-low.
• Cover the pot with a lid and cook for 20 minutes, until the potatoes soften.
• Ladle 1/2 cup of hot soup into a bowl, and add in the milk. Blend together and return to the cooking pot.
• Add chopped dill, lemon juice, salt, pepper, and nutmeg. Cook for another 5 to 10 minutes on medium-low to let the flavors blend.
• Serve hot.

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