Soups and Salads

Here are a few recipes for Soups and Salads we have picked up along the way:

We enjoyed this intriguing and delicious soup on a Grand Circle Cruise Lines voyage on the Rhine River. I thought it sounded great but Debbie was initially turned off by the thought of mustard soup. She tried it anyway and loved it. We both did.

We found that if you ask, they will give you the recipe for anything they serve on board.

Dutch Creamy Mustard Soup

(Serves 40 portions – so you may want to cut this down a bit)

As you can see, everything is in metric units of measure. We will leave it up to you to convert so we are not responsible for errors.

  • 0.10 Kilogram  Margarine superior fine
  • 0.84 Kilogram   Onions large
  • 0.84 Kilogram   Carrots large
  • 0.20 Kilogram   Celery root
  • 0.30 Kilogram   Mustard medium
  • 0.07 Kilogram   Mustard granular Dijon
  • 0.50 Liter  White wine for galley (Lorenzo Vini Bianco)
  • 6.00 Liter  Chicken stock
  • 0.01 Kilogram  Soup clear vegetable
  • 0.02 Kilogram  Corn starch
  • 0.50 Liter   Whipping cream 30% L.L.
  • 2.00 Gram  Salt
  • 1.00 Gram   Pepper white grinded
  • 0.05 Kilogram  Honey
  • 10.00 Gram Tarragon fresh


  • 0.29 Kilogram  DF Toast Buttertoast


  • 0.03 Kilogram parsley curled
  • 0.40 Kilogram  Sour cream 10-12%


Sautee onions and vegetables in margarine. Add mustard. Add wine and reduce. Fill up with stock, add stock powder and cook until vegetables are soft. Blend and thicken with corn starch. Finish with cream, honey, Tarragon, salt and pepper.


Norwegian’s Chilled Banana Soup with Yogurt and Mango

  • 1/4 cup ripe bananas
  • 1 3/4 cup banana ice cream (if you can’t find banana, sub vanilla)
  • 1/2 cup plus 2 tbsp buttermilk
  • 1 3/4 tbsp honey
  • 1 1/2 cups yogurt (with banana?)
  • 1/3 cup fresh diced mango

Blend the ripe bananas in buttermilk and honey. Add the ice cream and yogurt and blend smooth. Add more honey for taste if needed. Ladle into soup cups and top with diced mango; serve immediately.

Credit: Norwegian Cruise Lines


Pumpkin Soup

From: Azamara Club Cruises                                                 

This pumpkin soup is made with fresh, cubed pumpkin rather than canned. While chopping up the pumpkin will take some time, the result is a creamy comforting dish that will warm everyone up before the main event. It’s also a great meatless option for vegetarian holidays.

  • 2 pounds (8 cups) pumpkin, cubed
  • 2 cups onion, finely diced
  • 2 1/2 cups carrot, finely diced
  • 2/3 cup white leeks, finely diced
  • 4 cloves garlic, finely chopped
  • 4 1/3 cups vegetable broth
  • 4 1/3 cups heavy cream
  • 1/2 teaspoon saffron

To prepare the pumpkin soup, place the pumpkin in a high pot with some olive oil and heat without coloring the pumpkin. Add the onions, carrots, leek, and garlic and let simmer for 20 minutes.

Add the vegetable stock, heavy cream, and saffron. Bring to a boil and then turn the heat to low. Let this cook slowly for 50 minutes.

Use a blender to purée the soup — you can put it through a sieve to get rid of any chunks. Season with salt and pepper.

To serve, you can garnish or enhance the soup many different ways. You can place warm ricotta gnocchi and mushrooms in the bowl first, pouring the soup on top, or sprinkle with bacon and parsley. Here are some ideas.

  •  1/2 cup roasted pumpkin seeds
  • 1/2 cup whipped cream
  • 1 tablespoon basil oil
  • Chervil
  • Sour cream
  • Ricotta gnocchi
  • Sauteed sliced mushrooms
  • Chopped bacon
  • Parsley


Carnival’s Pea Stew

soups and salads - pea stew
I love the basic split pea soup – this sounds like taking that to the next level.


  • 1 lb frozen green peas
  • 6 oz heavy cream
  • 3 cups half and half
  • 1.5 oz parmesan cheese
  • 1.5 oz Swiss cheese, grated
  • 1/2 cup chopped yellow onion
  • 1 clove garlic, minced


  1. Sautee chopped onions and garlic in oil or butter.
  2. Add cream and half and half.
  3. Reduce to 1/4; add green peas, parmesan cheese and Swiss cheese.
  4. Continue cooking until mixture thickens. Add salt and pepper to taste.


By Chef Stefan Wilke

This recipe came from Prow’s Edge Cruise Magazine, which this article originally had a link to, however it seems their website,, has been suspended and is currently unavailable. That is really too bad as it was a good source of cruise information.



1 pound of lemongrass
4 tablespoons of Madras curry powder
1/2 pound of shallots diced
7 ounces of while wine
34 ounces of chicken bouillon
27 ounces of cream
a little honey
the juice of 6 limes
4 tablespoons of butter
corn flour ( add based on the consistency you want)
a pinch of sugar
olive oil for sautéing
2 tablespoons of white balsamic vinegar
freshly ground salt and pepper

Fried shrimp and peeled shrimp
1 finely chopped spring onion as a garnish
Chili strands for garnish

Hammer the lemongrass with a meat mallet until tender, or chop it finely. Gently saute the curry powder, shallots and lemongrass in a little olive oil. Pour in the white wine, add the chicken bouillon, bring to a boil, and simmer under low heat for 30 minutes. Pass the stock through a fine sieve before reducing over a low heat for another 10 minutes. Now add the cream, and bring to a boil again briefly before adding the honey, sugar, balsamic vinegar and lime juice to taste and then stir in the butter and corn flour to achieve your desired consistency. Just before serving, make the soup frothy using a hand blender. Put in warmed soup plates. Garnish with finely chopped spring onions, strands of chili and salt and pepper.

For a special touch, a little fried shrimp might be added to the soup, and a peeled cooked shrimp may be hung on the rim of the soup bowl.

Serves 8 people.

For more information visit the Hapag-Lloyd website

Chef Angel Choez, Executive Chef aboard the M/Y Grace of Quasar Expeditions provided Prow’s Edge readers with this recipe for the Captain’s Table. Unfortunately, as with the previous recipe, the Prow’s Edge website is no longer available.

Andean Potato & Cheese Soup (Locro de Papa)


Preparation time: 45 minutes to 1 hour.
Servings: 4 to 6

Oil or butter — 1/4 cup
Onion, minced — ½ cup
Garlic, minced — 3 to 4 cloves
Optional: 2 aji amarillo (yellow chili peppers) to give soup more color and make it spicier
Andean potatoes, peeled and diced — 1 1/2 to 2 pounds
Water or stock — 4 cups
Milk — 1 cup
Salt and pepper — to taste
Queso fresco or mozzarella cheese, shredded — 1 cup
2 fresh avocados
Toasted small korn kernels

Heat the oil or butter over medium flame in a large pot. Add the onion, grlic and chopped chilis. Simmer until the onion is translucent.
Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil. Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
Mash the potatoes up with the back of a spoon to thicken the soup, leaving it a little chunky. Stir.
Remove the soup from heat and stir in the cheese.
Add the avocado slices to the soup.
Serve immediately with toasted kernels on the side.

For more information about Quasar Expeditions visit:

soups and salads - sopa de lima
Sopa de Lima – Photo by Holly Wilmeth









How to Make Sopa de Lima

(SERVES 6 TO 8 )
Adapted from chef José Vásquez’s recipe for Casa de Piedra at Hacienda Xcanatún

Read the full article by Michael Behar at


8 Yucatecan limas (or substitute key limes with a splash of orange juice and apple cider vinegar)
1 habanero chili pepper
10 cups clear chicken stock
8 stalks cilantro (tied with twine; removed at end of cooking)
1 tbsp vegetable oil
2 medium onions, sliced
1 green bell pepper, julienned
1 red bell pepper, julienned
1 large tomato, peeled, seeded, and cubed
1 cooked chicken breast, shredded
4 corn tortillas, julienned, fried, and drained on paper towels
Salt and pepper to taste


1. Roast six limas on a hot, cast-iron griddle until softened.
2. Char the habanero whole over an open flame until blackened.
3. Heat the chicken stock; add the charred habanero and the cilantro bundle; bring to a simmer.
4. In an oiled frying pan, sweat the onions and bell peppers over medium heat until the onion is translucent. Add to the stock, cover, and simmer for 30 minutes.
5. Juice the roasted limas and add the liquid to the stock.
6. Add the cubed tomato to the stock; season with salt and pepper.
7. Ladle into soup bowls. Add the shredded chicken and tortilla strips.
8. Peel and dice one of the remaining limas; add a teaspoon to each serving. Garnish with a slice of the last lima.