Houses Lannister, Baelish, Mormont, Bolton, Stark, Sand, Asshai, Tyrell and Tarth came together last weekend to discover who killed Daenerys Targaryen. Ok, don’t freak out: this is a spoiler-free post! My friends and I put on a murder mystery Game of Thrones dinner party and it was a BLAST. The murder mystery we used is clearly not in line with the actual story progression of Game of Thrones, which made for an interesting twist as we navigated through our given personae and clues.
We ate tons of delicious food: ALL the chickens (for the meat-eaters), roasted maple squash, jalapeno poppers, flayed potato skins and mashed potatoes, carrot ginger soup, Sansa’s lemon cakes, and even House Sigil cookies! The drinks flowed freely as well, including White Walkers, Dornish Mulled Wine, and a homebrew Chris and I made called “Valar Mozugon,” which means “All men must drink” in High Valyrian. And in true Game of Thrones fashion, we pointed blame at the would-be “murderers,” dealt with Jon Snow’s descriptions of The Wall, and even prevented Sansa and Ramsay from killing each other!
My character was Brienne of Tarth. If you’re not familiar with murder mystery parties, each attendee is assigned to be a character within the story, along with information about where you were before, during and after the “murder” in question. With that, you interview each other and try to probe for details that could lead to the “killer.” After four rounds of food, drink and accusations, we figured it out!
The result was a fun party with a great group of people, some of whom even came costumed as their character! Chris, Ashley and I simply bought t-shirts with our assigned characters’ House crests on them.
So onto the recipe – I made a large batch soup, which I knew would feed the crowd of “suspects.” It’s creamy, flavorful and the bright orange color is to die for! In a truly Game of Thrones spin, I used a bottle of beer as part of the cooking liquid for added depth. Whip up a batch for your next get together, nerdy or otherwise.
Creamy Carrot Ginger Beer Soup
Serves 8-10 (this can easily be halved to suit your needs. Simply use half a bottle of beer!)
- 4 tbsp butter or coconut oil
- 3 large onions, sliced
- 5 C vegetable stock
- 1 bottle wheat beer
- 1.5 C water
- 3 lbs carrots, peeled and sliced
- 2” fresh ginger, peeled and grated
- 1 C heavy whipping cream
- Sea salt and fresh black pepper, to taste
In a large pot or Dutch oven, heat butter over medium. Cook onions until they begin to saute and become fragrant.
Add the liquids, carrots and grated ginger. Stir and cover with a lid. Bring to a boil, then reduce heat to let simmer about 45 minutes.
Once the carrots are fork-tender, remove the pot from the heat and use an immersion blender to puree until completely smooth. Be careful not to splash carrot everywhere!
Return the pureed soup to medium heat and stir in the cream. Allow the soup to heat the cream; taste and season with salt and pepper.
Ladle into bowls and enjoy!
Leftovers can be kept in the fridge up to a week, or stored in an airtight container in the freezer for a future meal.