Do you ever look back at the old Gothic and Lolita Bibles? Thanks to websites like LolitaHistory.com I like to flip through them from time to time. A few weeks ago something caught my eye that never had before. In earlier issues they ran recipes, presumably to enhance your LOLITA LIFESTYLE.
Something about this image really tickled me though. It might have been the dollar store goth décor or the fact that it is called “Bloody Soup”, but it made me laugh when I saw it. It is so cheesy and fun! So I decided to give it a test run.
For the ingredients you will need:
- 1 Tomato
- 1 Red Bell Pepper
- 1/4 Negi Green Onion (I substituted a single standard green onion)
- 200cc Tomato Juice
- A ‘small amount’ of soup base (I assumed this meant bullion)
- Salt and Pepper to Taste
- Boiled Eggs (for garnish)
- Mint Leaves (for garnish)
The first step is to slice the ingredients. The recipe suggests cutting the tomato into 1/4s and the bell pepper into 1/8ths. If you are using a blender to make this recipe that would be fine, if you end up using a hand blender like I did I would suggest going a little smaller to help get you started. Slice the green onion.
Combine the soup base, tomato juice, and vegetables in a blender and blend until smooth. As I only have a hand blender I did this in a bowl. A food processor would also work. Strain the soup through a sieve for a smoother texture. Taste for seasoning and place in the fridge until completely chilled.
On to the fun/frustrating/ silly part. We are going to make egg crosses!
The directions are pretty vague on this part in the original recipe. You just cut crosses out of egg whites. So what I ended up doing was slicing the eggs like this and cutting them from the rounds.
I went through three eggs to get four …okay looking crosses. If you are looking for perfection I would recommend making quite a few eggs to get a uniform look or to buy a very small cookie cutter.
But hey, once they are floating in soup they will be fine, r-right? All that is left is to assemble the soup and your dollar store backdrop.
And it is done! The eggs float easily but you might want to use tweezers if you are trying to place them so they do not sink at all. I apologize for my unprofessionalism.
So how does it taste? Honestly, kind of bad. It is like a bland salsa. The eggs don’t add much to it either. I think the eggs floating on top look pretty striking in person though. It might be nice to add to a different soup to spice up your presentation.
But that’s fine, I’m not doing this for flavor. I’m doing this to eat it by fake candle light and think “Hey, I bet Mana taste tested this recipe at some point”.
I’m curious if anyone has experience making these recipes and what they thought of them. There quite a few of them in magazine archive and I would like to take a look at a few more. The other one on this page includes gelatin and canned salmon so I am a little afraid to start there. It reminds me of those old savory gelatins you see in cookbooks from the 1950’s in America. I am just going to have to toughen up since they are cut into coffins and that suits my lifestyle. Aesthetic or die, I suppose.
Emmylouu 