A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire) Read Online Free PDF

to 30 minutes. While the broth is cooking, heat the butter in a skillet and gently brown the ground lamb or reserved stew meat. Add the meat to the broth pot and keep the stew warm until you are ready to serve.
    Break the bread slices into large pieces and place them in the bottom of individual soup bowls, then ladle the hot soup over the bread. Serve immediately.
    Cook’s Note: If you serve the bones with the broth, be sure to warn your diners, lest they be surprised by them. Personally, we love the way the bones look in the bowl, and like a brother of the Night’s Watch, you can then be sure to get every scrap of meat!

    Bean-and-Bacon Soup
    [Sam] had not eaten since that bowl of bean-and-bacon soup with Pyp and Grenn
. Well, except for the bread and cheese, but that was only a nibble,
he thought. That was when he took a quick glance at the empty platter, and spied the mouse feasting on the bread crumbs
.
    —A FEAST FOR CROWS
    Traditional Bean-and-Bacon Soup
    Soak in lukewarm water a quart of dry beans, lentils, or peas, drain and put them in a crockery kettle, with two leeks, half a head of celery, two middling sized onions, one carrot, two cloves, salt, and pepper, half a pound of bacon, or four ounces of butter; cover entirely with cold broth, set on the fire and boil gently till the whole is well cooked; then take from the fire, throw away the cloves, put the bacon aside, mash the beans and seasonings, strain them, and put back in the kettle with the broth in which they have been cooked; in case there should not be enough to cover the whole, add a little to it, set again on the fire, stir, give one boil, pour on croutons and serve
.
    —WHAT TO EAT, AND HOW TO COOK IT, 1863
    Serves 4 to 6Prep: 20 minutesCooking: 1 hour
    Pairs well with Black Bread ,
Sweetcorn Fritters , sharp cheese, ale
    This soup embodies the best kind of stick-to-your-ribs heartiness, ideal for the damp, bone-chilling sort of winter day that is the norm on the Wall. The vegetables all cook down until they are very tender, and each bite of soup contains a bit of everything. The fava beans are unusual enough that they defamiliarize what would otherwise be just a normal soup; it is easy to imagine this being served in the dim, chilly mess hall of Castle Black.
    2 leeks (white and light green parts only)
    2 stalks celery
    2 medium onions
    1 carrot
    Two 15-ounce cans fava beans (about 4 cups)
    2 whole cloves
    Salt and ground black pepper
    6 cups beef broth
    ½ pound bacon (6 to 8 strips), cooked crispy and crumbled
    To clean the leeks, cut the roots off just above the base. Cut off the tough, dark green top of the leek, and discard or save for making vegetable stock. Slice the stalk in half lengthwise, and rinse, fanning the leaves out to remove the dirt. Slice the leeks into thin crescents, and put into a bowl of water. Swirl the leeks in the water to remove any sediment. Remove the leeks and allow to drain on a towel.
    Chop the celery, onions, and carrot into small chunks.
    Combine all the ingredients except the bacon in a large pot. Add the broth and as much water as needed to cover everything. Simmer over medium heat for about 1 hour, keeping an eye on the level of the liquid, and adding water if needed.
    When all the vegetables have gone soft, ladle out some of the extra broth and reserve it. Remove the cloves.
    Mash the soup with a potato masher until there are no whole beans remaining. Don’t be tempted to puree it with a modern device; this would ruin the rugged authenticity. If you want a thinner soup, add some of the reserved broth back in until you get the desired consistency.
    Add the bacon, stir to incorporate, and serve.

    Modern Bean-and-Bacon Soup
    Serves 3 to 4Prep: 10 minutesCooking: 20 minutes
    Pairs well with Crusty White Bread ,
Pork Pie , Honey Biscuits , dry white wine
    Wonderfully simple yet surprisingly elegant, this soup is rich in flavors without being too heavy. The beans give the soup body, while the feta melts into the