primordial soup
I absolutely adore skipping through the quiet twittens of Paris and passing the day relaxing outside a quaint cafe, sipping on an espresso or pressing a Yves Saint Laurent cigarette to my lips, lips that are trembling with the excitement and anticipation of soon receiving the freshest most buttery croissant across their threshold. The natives shrug their shoulders at my French. I don’t understand why, I have a GCSE in French and my friends think it’s so cute when I include it in my Facebook updates.
A classic recipe is not classic unless its ingredients are disputed in some way, and even better if there is some kind of a regional-variation dispute raging between warring traditionalists. Surely then Primordial Soup is near the pinnacle of all classic recipes, just above confit de canard I believe.
Preparation: 1 Day
Cooking Time: 1 Week
Water (H2O)
Methane (CH4)
Ammonia (NH3)
Hydrogen (H2)
Add Iron and Carbonate Minerals to taste.
Directions:
I’m sure we’ve all made the same mistakes in the past but it can’t be reiterated any more: keep your glassware sterile. You don’t want to get all those lovely rich amino acids contaminated before you plate up, and remember to get that electrical spark zapping as energetically as possible.
Have patience, this is a tricky soup to get right. Not only is it theoretical, but if you have a habit of taking cooking advice from Creationists, it’s impossible.
