If there’s one thing I do when I play a game (besides trying to relax and enjoy myself), it’s look up information. I get curious or stuck, and I find myself turning to the internet for answers. There are a lot of good guides out there that are super helpful, but what I don’t see are an abundance of simple and clean visual guides that lay out all the information in one place.
I’ve been playing Disney Dreamlight Valley and I cannot get enough! To be able to befriend my favorite Disney characters and design a village for them to live in fills me with immeasurable happiness! Definitely a favorite cozy game for anyone who loves Disney and life sims!
One of my favorite things to do in the game is cook with Remy, and there are a lot of recipes to discover! If you want to learn every existing recipe, I’ve created guides to help!
These visual or infographic guides are divided into Appetizers, Entrees and Desserts and then organized alphabetically by the name of the dish.
Please let me know if you would like me to work on a guides for anything else within Disney Dreamlight Valley or if there are any games you would like to see visual information or guides for in the future! I love helping people, discussing games and organizing information!
Welcome back friends! This week we are cooking Linguini’s soup from one of my favorite Disney and Pixar films, Ratatouille!
This is referred to as Linguini’s soup by the staff at Gusteau’s restaurant, but we all know Linguini made a mess of it and Remy couldn’t resist doctoring it up to make it more palatable before escaping from the kitchen.
It is never said what kind of soup this is, but judging by what Remy adds, we can conclude it is probably a variation of potato and leek soup! This soup is creamy and filling, the perfect cozy dinner on a cold night!
3 tablespoons of unsalted butter
3 cloves of garlic, peeled and smashed
4 large leeks, white and light green parts only, roughly chopped
1⁄4 teaspoon of ground black pepper
1 teaspoon of salt
2 lb. of potatoes, peeled and roughly chopped
6 cups of vegetable broth
2 bay leaves
3 sprigs of fresh thyme
1 cup of heavy cream
Chives, finely chopped, for serving
In a large soup pot or dutch oven, melt the butter over medium heat.
Add the garlic, leeks, black pepper and salt. Cook, stirring regularly, until soft and wilted (about 10 to 15 minutes).
Add the potatoes, broth, bay leaves and thyme to the pot, then bring to a boil.
Cover the soup and turn the heat down to medium / low.
Simmer for 45 minutes, or until the potatoes are very soft.
Remove from the heat, then remove the bay leaves and thyme sprigs. Purée the soup with an immersion blender until smooth.
Add the heavy cream, place back on the heat and bring to a simmer.
Taste and adjust the seasoning to your liking with salt and pepper.