Now that the holidays are over and winter has settled in, keep out the chill with a warm bowl of delicious soup straight from the award-winning galleys of the Maine Windjammer Association.
We’ve asked windjammer chefs from the Lewis R. French, the Stephen Taber and Angelique to share their favorite recipes.
From the Lewis R. French
Brandied Pumpkin Soup
Serves 6 - 8
“On the first day of our cruise the first mate told us we were having pumpkin soup for lunch. ‘Ugh’ I thought. I’m not a big pumpkin fan and the soup didn’t even sound good. Then I smelled it. “Yummy’ I thought. And when I tasted it, I thought, ‘Double yummy!’ I was delightfully surprised. This soup has a warm, rich taste and would be perfect in the autumn or for the first course at your Thanksgiving Dinner as well as for a light summer dinner or lunch. It is a thin soup.”
½ cup butter
2 to 3 onions, chopped
2 15-ounce cans plain pumpkin
8 c chicken broth
1 tsp ground ginger
1 tsp nutmeg
1½ c milk
1/3 c brandy
salt and pepper to taste
croutons for garnish
Heat butter in soup pot and sauté onion until tender and transparent. Stir in pumpkin, broth, ginger and nutmeg. Blend well and bring to a boil. Reduce heat. About ½ hour before serving, add brandy and milk, and heat through. Do not let boil. Serve with croutons.
From the Stephen Taber
This old-school French classic is making a comeback! It is perfect on a cool sailing day and a secret crowd pleaser on the Stephen Taber.
2 lbs. onions, julienned lengthwise
2 T whole butter
2 garlic cloves, minced
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, chopped
salt and fresh ground pepper
for the gratinee:
4-6 slices of baguette
6 ounces 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 caramelize. Cook for about 30 minutes, stirring often and until onions are well caramelized and softened. If onions 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 lightly 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 to 1 ¼ oz. cheese. Place under broiler for a few minutes, until golden brown and melted. Serve melted.
From the Angelique
2 pounds ground beef
½ onions, chopped
1 green peppers, chopped
1 red peppers, chopped
1 28-ounce can whole tomatoes and juice
(cut up tomatoes into smaller pieces)
1 29-ounce can tomato sauce
2 15 ½ ounce cans kidney beans
1½ - 2 T chili powder
1 tsp cumin
1 tsp. garlic powder
In large stock pot brown ground beef, onions, red and green peppers and spices with a little water. When the meat is completely cooked add tomatoes with their juice, tomato sauce and kidney beans. Cook until kidney beans are hot.
Add more spices as needed.
We serve chili with corn chips and choices or extra toppings:
green peppers, chopped
red onions, chopped
For more recipes from the galleys of the Maine Windjammer Association click here.