Article from Maine Windjammer Association Newsletter ()
January 26, 2012
Fresh From the Galley: It’s National Soup Month!

January is National Soup Month and with the winter cold putting a chill in our bones, there’s nothing like a tried and true bowl of chowder or stew to warm the body. This month, we’ve asked the schooners American Eagle, Mary Day, and Stephen Taber to share some of their favorite soup recipes with us.


1 ham hock
½ lb. dried black beans
1 tsp. liquid smoke
1 c. diced onion
1 c. diced green pepper
1 c. diced red pepper
1 tsp. cayenne, or to taste
salt and black pepper, to taste

In a large pot, cover the ham hock with 2 ½ quarts of cold water. Bring to a boil, then reduce heat and simmer for 1 hour. Add the black beans and the liquid smoke. Bring to a boil, then reduce heat and summer for 1-2 hours, until bean begin to soften. Remove the ham hock from the soup and let it sit until it is cool enough to handle. Pull the meat from the bones, breaking or chopping it into bite-sized pieces. Add the meat back to the soup, along with the onions, peppers and cayenne and simmer for another hour or so, or until the beans are completely tender. When beans are quite soft, use a potato masher to break up some of the beans. Season with salt and black pepper. Serve with a dollop of sour cream. Serves 4-6.


2 lbs. onions julienned lengthwise
2 Tbs. whole butter
2 garlic cloves
¼ c. dry sherry (you can substitute cognac or Armagnac to dress it up)
6 c. beef stock, good quality
1 tsp. fresh Dijon mustard (or ½ tsp. dry mustard)
1 tsp. fresh thyme copped
1 bay leaf or sachet d’epices (1 bay leaf, 1 tsp thyme, 1 tsp. cracked peppercorns, 4 parsely stems tied up in cheesecloth. Remove before serving!)
Salt and freshly ground pepper

For the gratinee:
4-6 slices of baguette
6 o. gruyere cheese, grated

Heat a wide rondeau over medium heat with the butter. Once melted and bubbling, add onions all at once. Turn up heat slightly to help onions carmelize. Cook for about 30 minutes, stiffing often and until onions are well carmelized and softened. If onion are firm, but getting too dark, reduce heat slightly and add a tablespoon of water at a time. Add garlic and sweat for 2 minutes. Deglaze with dry sherry and reduce until almost dry. Stir in mustard, then add warmed stock all at once. Add the bay leaf or sachet d’epices and season with pepper and 1 teaspoon of salt. Simmer for 35 minutes to an hour, then add thyme and adjust seasoning with salt and pepper. Toast baguette slices in 400-degree oven, 6-8 minutes per side, or until golden and slightly crispy. Brush the slices lightly with olive oil. Turn the oven to the broiler setting for the soup. Set bowls on a baking sheet. Fill each with soup, then place crouton on top and sprinkle with about 1-1 ¼ oz. cheese. Place under broiler for a few minutes, until golden brown and melted. Serve immediately. Serves 4-6.


Olive oil to cover bottom of pot
1 onion, chopped
2 stalks celery, chopped
fresh or dried parsley and basil
5 cloves garlic, minced or smashed
2 carrots, chopped
1 potato, cubed
¼ rutabaga, cubed
¼ green cabbage, chopped
1 T. tomato paste or 1 can crushed tomatoes
1 small zucchini, sliced
1 can cannellini beans, drained and rinsed
1 c. small pasta – shells, ditalini, ruffles
2 fresh tomatoes, chopped
salt and pepper
1 ½ quarts water, approximately

Begin sautéing the onion and celery in olive oil. Add garlic and herbs. When these are soft and the onion is translucent, add the carrots, potato, rutabaga, cabbage, tomato paste or crushed tomatoes, some salt and pepper, the zucchini and enough water to cover. Bring to a boil, then reduce and simmer and let simmer until all the vegetables are tender. Add the beans, fresh tomatoes, and pasta. Add more water if needed. You can also add green beans or peas if you wish. Keep simmering until pasta and vegetables are cooked and soup is hot. Adjust salt and pepper. Stir in fresh minced parsley and basil. Let stand a few minutes and serve.

For more recipes from the fleet, visit our galley webpages.

Published by Maine Windjammer Association
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