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Appearance A hearty soup, consisting of bacon, cheese and asparagus.
Difficulty 4/10 (0-Easiest)
Creator Opper Calem chefs
Class Lower Class
  • Four tablespoons of butter
  • Two stalks of asparagus
  • Two cups of diced bacon
  • One cup of parmesan cheese
  • Six cups of chicken stock
  • One teaspoon of salt
  • Two teaspoons of pepper
  • One teaspoon of ground thyme

The Herzsuppe is the very image of a commoner’s meal, made mostly of whatever happens to be on hand from Opper Calem. A veritable comfort food, this dish has kept soldiers and troops well fed in the area for decades, leading it to be spread outward to nearby and similarly military-minded areas. More often than not it happens to be pig fat, asparagus, and cheese. Despite simple origins and even simpler constituent ingredients, the dish is enjoyed by many and it helps that it is easy to make as well.


Herzsuppe is far older than Opper Calem itself and was originally a dish developed in the northern border towns of the Wirtemcaller Kingdom. Flavorful, quick, and notoriously easy to make, the longevity of this dish (surviving the chaotic length of the Skagger Wars) comes as no surprise to any culinary connoisseur. Today, the meal is still served but not just to military forces but also civilians in the region but also nearby areas like Calemberg, Hinter Calem, and Rikeland. Children in the area tend to dislike the soup but are made to eat it regardless due to its hearty ingredients. It also has several minor variants, commonly replacing the vegetables in it with more leafy greens or potatoes.


To begin making Herzsuppe, prepare the asparagus. Remove the tip of the spear, leaving only the shaft, then dice those pieces up and set aside. Make them as thin as possible. Chop the onions and add it to a large sauce pot on high heat, along with the butter. Remove the peel from the garlic, smash them with the flat of the knife and add them into the stock. From here, add the rest of the ingredients and bring the stock to a boil. The stock should be left to boil for half an hour, until the vegetables are soft. Pass it through a sieve to remove any extraneous pieces, and serve while hot. Use cheese, chives, or toasted garlic for extra seasoning.


  • The broth itself is a creamy golden color, with a few stalks of asparagus, bacon, and chives to provide a visual pop. Some particularly innovative chefs have taken to adding small flowers or thin pieces of gold if they can afford the latter.
  • Depending on how the meal is cooked, the smell can vary. If the asparagus was cooked improperly, the soup can take on a pungent, bitter smell. If the vegetables have had time to soak in the broth, it will smell mostly of bacon and chicken stock.
  • Consisting mostly of chicken stock, butter and asparagus, the Herzsuppe is unsurprisingly savory. The cheese helps to mellow it out, and the bacon adds a crispy texture. The consistency is thick but less viscous than oatmeal or porridge.


  • This meal is almost completely ignored by the aristocracy. One would be considered poor if seen partaking of it, namely due to the fact it’s made of low-end ingredients and is considered to be peasant’s fare.

Writers romeowo
Processors HydraLana, Bagley
Last Editor HydraLana on 05/31/2019.

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