The people of Hyrule thought Kilton was intriguing for using monster parts to develop recipes for soups, stews, and curries. But, even he didn’t go as far as to try to use byproducts of Gloom to make dishes. With the spread of Gloom across the kingdom, its study has lead to the creation of some new recipes. One such recipe is a dish that is both striking and delicious. Known for its dark hue and swirling blue accents,the Dark Soup is an intriguing addition to the culinary exploits of Hyrulean chefs.
In the world of Hyrule, Dark Soup isn’t just any ordinary dish. It’s known for its ability to combat the effects of Gloom, an ominous force that saps strength and vitality. This particular soup originates from the Depths, the dark and dangerous underground world filled with Gloom. The Dark Soup is said to have come from those who ventured into these depths, learning how to use the mysterious ingredients of this shadowy world to create something both protective and sustaining.
Dark Soup is typically made using ingredients like Dark Clumps, fresh milk, goat butter, and Tabantha wheat, and its primary purpose is to help protect against the debilitating effects of Gloom. The dark, brooding color of the soup symbolizes the depths from which it came, and the swirling blue accents represent the strange and magical elements found deep underground.
My take on the Dark Soup is a dessert that is both literally and figuratively a bit lighter in tone. The combination of blueberries and a white chocolate butterfly pea swirl brings the rich, dark flavor of the soup from Tears of the Kingdom into a sweet and perhaps slightly indulgent form.
To bring this dessert soup to life, blueberries are cooked down with water and sugar as well as a little lemon and vanilla. The lighter blue swirls are created by infusing half and half with butterfly pea flower tea and white chocolate. This light blue cream is then swirled into the blueberry soup in a bowl to create the finished dish. The resulting soup may be not be as creepy and ominous as the game implies, but its eye catching appearance and the balance of sweet, fruity, and floral flavors absolutely makes up to it. If this is what dark soup tastes like, I’ll take a bowl for desert after a meal at Lookout Landing anyday!
Ingredients
Blueberry Soup:
3 cups fresh or frozen blueberries
3 ¼ cups water, divided
½ cup sugar
1 tbsp lemon juice
½ tsp vanilla extract
2 tbsp butter
2 tbsp cornstarch
3 cups fresh or frozen blueberries
3 ¼ cups water, divided
½ cup sugar
1 tbsp lemon juice
½ tsp vanilla extract
2 tbsp butter
2 tbsp cornstarch
White Chocolate Pea Flower Cream:
¼ cup half and half
¼ cup white chocolate chips
1 cup water, boiling
2 tsp water
2-3 butterfly pea flower tea bags
1 tsp cornstarch
¼ cup half and half
¼ cup white chocolate chips
1 cup water, boiling
2 tsp water
2-3 butterfly pea flower tea bags
1 tsp cornstarch
First, we will make the blueberry soup that will form the base for the recipe. In a medium pot, melt 2 tbsp butter over medium heat. Add ½ cup of sugar to the butter and stir until it’s slightly dissolved.
Add the blueberries and 3 cups of water to the pot, bringing it to a simmer. Cook for 10-15 minutes, allowing the blueberries to break down and release their juices.
Remove the pot from the heat and mash the blueberries with a potato masher or use an immersion blender for a smoother texture. Stir in the tablespoon of lemon juice and the teaspoon of vanilla extract. Return the pot to the heat.
In a small bowl, mix two tablespoons of cornstarch with the remaining ¼ cup of cold water to form a smooth slurry. Slowly add this to the soup while stirring constantly. Let the soup return to a simmer for 3 to 5 more minutes, and remove from heat once fully thickened.
Now we’ll make the light blue cream which we will swirl into the blueberry soup. First, steep 2 to 3 of the butterfly pea flower teabags in 1 cup of boiling water for 10-15 minutes to reach a deep blue color.
Place a small saucepan over low-medium heat. Add the ¼ cup of half and half and the 1 cup of butterfly pea tea and stir to blend. Allow the mixture to become warm enough that you see steam rising from the liquid.
Add the ¼ cup of white chocolate chips to the cream and stir until they are fully melted and the mixture is smooth.
In a small bowl, mix one teaspoon of cornstarch with two teaspoons of of cold water to form a smooth slurry. Add this to the cream mixture, and allow it to simmer for a minute or two until it thickens slightly. Remove the cream mixture from the heat.
Once the blueberry soup and the white chocolate cream have cooled to your desired temperature and you are ready to serve, ladle the blueberry soup into serving bowls. Using a spoon, carefully drizzle the white chocolate cream over the top to create a swirl pattern that matches the in-game photo. Use a skewer or toothpick to gently create a marbled effect by slowly tracing it through the white chocolate cream. Enjoy your dark soup dessert!
Learn more about the Dark Soup dish from The Legend of Zelda: Tears of the Kingdom at Zelda Dungeon.