START OFF WITH SOUP

[HostDave]

Finally, the daze of the holidays is behind us. Of course, we still have decorations to take down, trees to haul to the curb, parties to clean up after and resolutions to keep. It’s also a great time to start a new tradition. Start off the New Year with a commitment to eating more soup. This often-forgotten component of a meal was once seen as rather boring but in recent years has enjoyed a resurgence as staid favorites like potato and chicken noodle have been re-energized and revamped with farm-to-table ingredients and contemporary flavor profiles.

There’s something about being on a riverboat that goes hand-in-hand with enjoying a bowl of hearty soup. In fact, our guests rave about the selection, taste and quality of the soups we offer on the American Queen both in the elegant J.M. White and charmingly casual Front Porch Café. In some cases, we’ve added our magic to traditional favorites. Our version of split pea is actually called Split Green Pea and Smoked Tomato and features traditional smooth and creamy pea soup but enlivened with concasse of smoked ripe tomato. Our Cream of Tomato and Basil is a light and creamy roasted tomato soup scattered with fresh basil and then topped with crumbled bleu cheese. Bland potato soup has been revved up in our Loaded Baked Potato Chowder with diced baked potato, bacon, green onion and cheddar in a rich creamy sauce.

The flavors of the South can really shine in soup where slow cooking releases the full depth of the spices and local ingredients. Our chefs suggest the Crawfish Bisque with roasted tomato and fine cognac; the White Bean and Andouille, a creamy Navy bean soup seasoned with Louisiana style smoked sausage; Chicken & Sausage Okra Gumbo, our popular Gumbo from South Louisiana with chicken, Andouille sausage and okra; and our Sweet Potato Ginger soup showcasing creamy sweet potato, fresh ginger and orange and then finished with orange-scented crème fraiche. If you really want to feel as if you are one with the history of the river, then try our Mock Turtle soup. This is the American Queen Steamboat Company’s version of Mark Twain’s favorite soup. We simply replace the turtle with tender chuck roast but retain the traditional tomato, clove and sherry.

Unquestionably, one of our guests’ favorite soups is a traditional recipe that dates back to the days that the American Queen was built and operated by the Delta Queen Steamboat Company. If you want to get 2014 off to the perfect start, try this recipe below and imagine, for just a moment, you’re enjoying a warm bowl on the American Queen’s Front Porch of America watching the world glide quietly by.

Delta Queen Corn and Crab Bisque

2 ounces butter
¼ tsp garlic powder
2 small carrots (medium dice)
1 medium Vidalia or yellow onion (medium dice)
4 ribs of celery (medium dice)
12 ounce can of canned corn (undrained)
1/8 tsp of white pepper
1/8 tsp of black pepper
2 ounces of seafood base or 1 bottle of clam juice
1 cup blonde roux (equal parts melted butter and flour, cooked slowly, stirring until a nutty aroma. Do not burn!)
2 ounces dry sherry
8 ounces crab meat
1 lb firm-fleshed fish, such as cod, cooked (may be steamed, baked, etc. Do not overcook.)
2 cups heavy cream
2 cloves minced garlic
2 tsp dried thyme
Dash of cayenne pepper
2 quarts of water

Sauté carrots, onions, celery, corn, garlic powder, white pepper, and black pepper in butter until onions are translucent. Add water and seafood base; simmer 45 minutes. Add roux, whip well and simmer until thickened. Add sherry and heavy cream. Add crabmeat and fish, stirring to combine. Serve with chopped parsley for garnish.