In the world of Aionios, the Agnes-aligned Nopon Manana was a field cook for Mio, Taion, and Sena. When they joined forces with their Kevesi half—Noah, Eunie, and Lanz—she became the cook for the entire Ouroboros team. One of her signature dishes was a soup meant to fuel the party before battle. Manana’s Battle Soup is a heartening dish made from Glitter Radishes, Comet Carrots, and Bunnit Meat. It’s a shining example of how food becomes an anchor in a world full of conflict and fleeting time. Warm, comforting, and hearty enough to lift spirits before the next skirmish, it captures both the charm of Manana and the bonds forged over shared meals—with its creamy richness and whimsical star-shaped croutons.
To bring this soup to life, the goal was to create an equally creamy, soul-soothing soup that matched the appearance of the one in-game. Mild Italian sausage plays the part of the apparent bunnit sausage, while potatoes and carrots stand in for the glitter radishes and comet carrots. To achieve the soup’s signature creamy look, a velvety béchamel is stirred directly into the broth. Finished with buttery, turmeric-kissed star croutons and a touch of fresh herbs, it’s a mostly one-pot meal with just enough whimsy to feel like it came straight from a campfire outside Colony Gamma. Whether you’re prepping for an epic battle—or just a long weeknight—this Battle Soup is ready to nourish.
Ingredients
1 tbsp butter
4 large Italian sausage links
1 small onion, finely diced
3 cups chicken broth
1 teaspoon salt
½ teaspoon black pepper
1 medium potato, peeled and sliced
2 medium carrots, peeled and sliced
2-3 sprigs fresh basil
2-3 tbsp fresh parsley, minced
Béchamel Sauce
3 tbsp butter
3 tbsp all-purpose flour
3 cups whole milk
¼ tsp salt
¼ tsp nutmeg
3 tbsp butter
3 tbsp all-purpose flour
3 cups whole milk
¼ tsp salt
¼ tsp nutmeg
Star Croutons
7-11 slices of ½ inch thick Italian bread (enough for 18-21 star croutons)
4 tbsp butter
¼ tsp turmeric
¼ cup grated Parmesan cheese
Salt and black pepper
7-11 slices of ½ inch thick Italian bread (enough for 18-21 star croutons)
4 tbsp butter
¼ tsp turmeric
¼ cup grated Parmesan cheese
Salt and black pepper
Let’s begin by making the star croutons to garnish the soup. Preheat the oven to 375°F (190°C). Use a star shaped cutter to cut the bread into star shapes.
I’m a small bowl, melt 4 tablespoons of butter in a microwave. Whisk the turmeric into the melted butter. Brush the bread stars with the turmeric butter on both sides and place them on a baking sheet. Season the stars either a little salt and black pepper, and then sprinkle each with a little grated Parmesan.
Place the baking tray in the oven and bake for 8-10 minutes, until golden and crisp. Remove the croutons from the oven and reserve.
In a large pot or Dutch oven, melt 1 tbsp of butter over medium heat. Add the whole sausage links, and sauté until browned and cooked through, about 3-5 minutes per side. Remove the sausage from the Dutch Oven and slice onto one inch pieces. Reserve the sausage.
Add the chopped onion and sauté until softened and fragrant, about 3-4 minutes. Add the diced potatoes and carrots to the pot, along with the chicken stock, salt, pepper, and basil sprigs. Return the sausage pieces to the pot. Stir the contents together. Simmer the soup over medium-low heat for 10-12 minutes, stirring occasionally, until the vegetables are tender.
While the vegetables soften, we will make the béchamel sauce. Set another smaller pot over low heat. Melt 3 tablespoons of butter in the pot. Once the butter is melted, add the 3 tablespoons of flour. Whisk the flour into the butter to create a smooth roux. Allow the flour to cook for about 2 minutes, but do not allow it to brown.
After the 2 minutes, start slowly whisking in the milk. Pour the milk in slowly, about 2-3 tablespoons at a time and completely whisk it into the roux before adding more. Continue this process until all 3 cups of the milk have been whisked in. You will notice the sauce getting oversaturated and becoming more gravy like after about the 1 cup mark. Once all of the milk has been added, add ¼ teaspoon of salt and ¼ teaspoon of nutmeg. Whisk the spices into the sauce to fully blend. Turn the heat up to low-medium and allow the béchamel sauce to thicken a little more, about 3-5 minutes. When the béchamel sauce is done, remove it from the heat.
When the vegetables have softened, remove the basil sprigs from the soup and discard them. Skim any fat from the top of the soup, if necessary.
Remove the Dutch oven from the heat. We will temper the béchamel before adding it to the soup. Scoop out one ladleful of the hot soup broth and add it to the béchamel sauce. Stir the broth into the béchamel sauce to fully incorporate it. Repeat with a second ladleful of hot broth. Once the béchamel has been tempered, slowly pour it into the soup pot and stir it into the broth. Continue stirring until the béchamel sauce is fully incorporated into the soup.
Allow the soup to simmer over low heat for 3-5 minutes until the soup thickens and the flavors meld. Taste the soup and adjust the seasoning with additional salt and pepper as needed. The soup is done.
Ladle the soup into bowls, making sure each portion gets a mix of sausage and vegetables. Add three star croutons on top of the soup and then garnish with fresh parsley. Enjoy!