An ocean cruise holiday sounds like a dream right now. While setting sail to explore some of the world’s prettiest sights is not yet possible, we asked one of the world's top cruise companies, Norwegian Cruise Lines, to share recipes from the menus of some of the brand’s most popular onboard dining destinations.
Le Bistro’s Mushroom Soup
If you love mushrooms or are in the mood for some hearty soup, this is the perfect recipe for you. This mushroom soup is a guest favourite at onboard fine dining restaurant, Le Bistro, especially when cruising the cooler climates of Northern Europe and Iceland. Settle in with a bowl of this delicious soup, served with a side of daydreams of Norway’s dramatic fjords, Iceland’s famed blue lagoon and the colourful dome-topped buildings of St. Petersburg.
2.5 Tbsp Olive Oil
1/4 cup Onions, Diced
1 ea. Fresh Peeled Garlic
2 ea. Fresh Thyme Sprig of Thyme
1/2 ea. Dry Bay Leaf
1 cup White Button Mushrooms
1/8 cup Dry Porcini Mushrooms
1/8 cup Dry Morel Mushroom
1/3 cup White Wine
3/4 cup Chicken Stock
3/4 cup Heavy Whipping Cream
1 ea. Shallot
1/2 cup Portabella Mushrooms
1/4 cup Maitake Mushrooms
5-6 ea. Fresh Sprigs Tarragon
5-6 ea. Fresh Sprigs of Parsley
1/4 cup Butter
Pepper to taste
Salt to taste
Step 1: Rehydrate dry mushrooms in water, minimum 1hr, strain through fine mesh and reserve water. Cut in small pieces after.
Step 2: Clean fresh mushrooms and reserve mushroom trimmings to add to soup in step 4. Cut white button mushrooms in quarters. Dice portabella mushroom in ½ inch pieces. Cut maitake in thin and even slices. Chop thyme, parsley and tarragon. Finely dice 1 shallot.
Step 3: In a heavy-duty pot on medium high heat add olive oil, and sauté white button mushrooms (only) until browned evenly. Add the onion and cook until translucent. Add garlic, bay leaf and thyme and sauté well.
Step 4: Add white wine and reduce by 50%. Add mushroom trimmings.
Step 5: Add stock and strained liquid from rehydrated dry mushrooms (about 7FL OZ.). Continue to simmer soup for 10 minutes and stir occasionally. Add salt and pepper to taste. Remove bay leaf.
Step 6: Add heavy cream and simmer for 5 minutes.
Step 7: Blend soup with stick blender to desired consistency. Add cold butter. Set aside for plating.
Step 8: Heat a sauté pan on medium heat. Sauté porcini, morels, maitake and portabella mushrooms. Finish with shallots, tarragon and parsley. Season to taste.
Plate by combining soup and ingredients from step 8, and garnish.
Los Lobos’ Guacamole
Ready to kick back with daydreams of the Mexican Riviera and a side of delicious guacamole? Imagine swimming with dolphins in azure waters. Picture yourself reclining on Puerto Vallarta’s Las Caletas Hideaway – considered one of the world’s top secluded beaches or unwinding on a balcony with this savory guacamole and a tropical sunset. Los Lobos guacamole is a guest favourite and is sure to be a hit at home.Ingredients
5 avocados, seeded and chopped
1/4 cup of onion, diced
3/4 cup of tomato, cored and diced
3 tbsp of cilantro, chopped
1 tsp serrano, seeded and chopped
1 tbsp jalapeno, seeded and chopped
1/8 cup lime juice
Salt to taste
Cut the avocados in half, take the seeds out with the knife. Remove the pulp from the skin using a serving spoon. In a mixing bowl combine the rest of the ingredients using the pestle.
Serve as per video.
Or, you can watch NCL’s how-to guide with Chef Christian Pratsch here.