The four Historic Ships in Baltimore on the Inner Harbor made for a fascinating day trip last Saturday. The flagship is the US Sloop-of-War Constellation that sailed from 1854-1955. We spent hours exploring the 4 decks. The top spar deck where sailing operations take place. The gun deck that contains the ship’s
main gun battery, the Captain’s cabin and the galley. Below that we examined the berth deck and ship’s hold.
Of interest was the Galley and a display of food preservation for long voyages. Tin cans, invented then patented around 1810, were used to store canned meat in the ship’s hold for a long journey. Cans were used for decades before Constellation’s maiden voyage.
Today we have many food goods available in cans. I’ll be the first to admit that certain canned food items have high quality contents. The type I steer away from is canned soup. It’s lackluster at best, often soggy and under seasoned. Here’s a pitch to make your own home-cooked soups with fresh ingredients, thankfully so readily available.
I can’t wait for inclement weather to roll in so I have an excuse to anchor ship and simmer homemade soups. Here are four with rich broth and fresh ingredients to enjoy on a cold winter evening with some crusty bread and a side salad. Clam chowder is my nod to seafaring.
Wednesday, January 23, 2013 Roasted Tomato Bisque
Thursday, January 24, 2013 French Onion Soup
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: Jan. 9, 2013