Howdy Soup

"I'm reasonably confident that the word comes from the involuntary noise you make if you just tip back the whole steaming bowl and get it down at once."
~Senbish Wildbone, Plutarch of Alcedene

Mechanics & Inner Workings

The noblewhite root in the stew give it it's signature energy boost, and no matter how much the cook may try to hide it the signature taste as well.
The stimulant effect means that it's a popular breakfast, and also often brewed for nightwatches or long harvest days for the extra boost.

Manufacturing process

Place the cauldron over the open fire, filled with water. When the water is boiling, throw in the noblewhite root first along with the garlic and peppercorn. When the root has softened, throw in the other ingredients and finish with the salt. Then it's covered and left to boil until the water has turned a milky white. Ladle into a bowl while still boiling, then crack an egg on top. Usually served with goat's milk.

Significance

Howdy soup (known less colloquially as Morning Stew) is a traditional breakfast in Cambreath.

Item type

Consumable, Food / Drink

Dimensions

One Bowl

Base Price

2 CP

Raw materials & Components

The ingredients to howdy soup are: 5 pt. boiling water, 1 pt. diced noblewhite root, 2 pts. diced carrot, 1 pt. diced goat meat, a pinch of salt, 1 gouged peppercorn, 2 gouged garlic cloves, and 1 egg (usually pheasant or duck).
Along the Grasping River, fish or mussel is often substituted for the goat meat.

Tools

Traditional howdy soup is made in a brass cauldron.