Ginlel Soup

A type of soup created easily in winter times created by Tan Laroholg.   Being a Laroholg, it's very simple recipe, with only two ingredients to where almost anyone with access to the ingredients can make it. It has a plain taste, flavor only added with the sour bitterness of the Efrelgre Root. Over the years, its been used as a base to add more flavorings and make into a more staple of any home.   It doesn't travel well, so make sure you eat it as soon as you can, while it's still warm, or preferably hot. If let to cool too long, the fruit flesh with thicken, making the soup hard to swallow.  

Tan's Recipe

• To make, boil some water, add in the flesh of the Obr Elo Fruit, let is simmer for about twenty minutes.

• Use this time to scrape with a dull knife the rind of the shell, remembering its sour. Add in as much as you want, or save it to make a powder later.

• Becareful not to get any of the actual hard shell flakes in, just the rind.

• Mash the Efrelgre Root as best you can, taking out the hairs and bumps. They can be left in if in a hurry, but are not pleasant to bite into.

• Add into the pot, and let it boil down until the water thickens, stirring only to ensure nothing sticks to the pot as the soup becomes thicker.

• Serve hot. The soup will be thick, and is customary to drink from the bowl and not use a spoon.

  While Tan herself isn't exactly excited about the variations, she simple sticks to eating her own recipe and minding her business.  

"It's best eaten from a bowl of the Obr Elo Fruit, mostly if you make it from the shell of the fruit you just cooked with. If you like the sour taste, it marinates in the bowl shell. If you , you can even scrape the sides to add more flavor."

-Tan Laroholg