In a Dutch oven, melt the butter on medium heat. Sauté the shallots, parsnips, and carrots in the butter until the vegetables soften slightly.Stewed pumpkin was a staple for early colonists and Native Americans. We added crisp root vegetables, chicken stock, and honey to elevate this early American favorite.
INGREDIENTS
2 Tbsp unsalted butter
2 large shallots, sliced
1 parsnip, peeled and diced
1 large carrot, peeled and diced
29 oz pumpkin puree
1 quart chicken stock
4 fresh sage leaves, minced
2 tsp salt
1½ tsp white pepper
1 tsp allspice
1 tsp ground ginger
¼ cup honey
½ cup heavy cream
DIRECTIONS
In a Dutch oven, melt the butter on medium heat. Sauté the shallots, parsnips, and carrots in the butter until the vegetables soften slightly.
Pour the pumpkin puree and chicken stock into the pot with the vegetables, and stir. Sprinkle the sage, salt, pepper, allspice, and ginger into the soup, and stir.
Raise the heat to medium-high until it starts to boil. Lower the heat to simmer, add the honey, and cover for 1 hour.
Remove the lid and turn off the heat. Using either an emulsion blender or a standard blender, pulse the soup to thicken. (We recommend using the emulsion blender as you have more control; we prefer not to pulverize the parsnip in a standard blender.) This soup has an initial sweetness, but then you will bite into a parsnip for a fresh finish.
Pour the cream into the soup, and turn the heat back on to low to warm. As with any soup, this tastes better the next day.
“Headquarters of the Revolution”
Although it’s not currently located in its original spot, the Green Dragon is worth a visit on your next trip to Boston. This watering hole played a prominent part in America’s history. Established in 1654, the Green Dragon got its name from the sign out front—a copper silhouette of a dragon had turned green (patina) from the harsh New England elements. From then on, it was forever known as the Green Dragon.
The original structure was all wood, and it burnt to the ground in the early 1800s. The St. Andrews Lodge of Freemasons bought the building in 1766 and used the basement as a tavern. Secret groups met regularly to discuss the Revolution, including the Sons of Liberty, the Masons, and those planning and plotting the Boston Tea Party. In fact, Paul Revere left from this tavern (after hearing British soldiers discuss their plans to advance) to take his famous ride to Lexington, where he warned John Hancock and Samuel Adams that the British were in fact coming.
Unfortunately, all remaining artifacts burned in the fire. The current location of the Green Dragon is at 11 Marshall Street, right behind the Bell in Hand Tavern. On any given day, you will find a wide range of customers sitting at the bar—people from all over the world as well as those from its own backyard. The regulars (several are history reenactors who give walking tours around Boston) are incredibly friendly and eager to share their stories of people they’ve met and funny quips about their experiences within the Green Dragon’s walls.
On a side note, some historians have disputed the claim that colonists (Revolution activists) could not possibly have overhead British soldiers discussing military tactics at the Green Dragon, that the British would have never frequented this tavern. Keep in mind, there was not a pub (or Dunkin’ Donuts) on every corner in the seventeenth century. It’s likely the Green Dragon was the only place to eat and drink within miles. As a result, it’s just as likely that the start of Paul Revere’s ride was, in fact, spawned by eavesdropping over a pint of ale.
Bell in Hand Tavern
Order the ale. And maybe try the Three Berry Muffin Cocktail.
The Bell in Hand Tavern was established in 1795 by Mr. Jimmy Wilson, the Boston town crier for over fifty years who reported everything from the Boston Tea Party to the birth of our nation. After years of loyal service, Mr. Wilson retired and established the Bell in Hand, its name being a tribute to his former profession.
The Bell in Hand Tavern has moved around a bit since it was founded, but its current address has been in place since 1844, and the building still has original brickwork and granite (and is surrounded by fabulous cobblestone roads.)
Mr. Wilson was well known for his extremely thick ale, so much so that he served it in not one, but two, mugs—one for the delicious ale and a second for the fantastic froth. He was so confident about this ale that he refused to serve the more popular drinks of the time: whiskey, rum, or gin. Nope, just ale.
The current owners of the tavern, Debbie and Adam Kessler, are wonderful and gracious people who are more than happy to discuss the history of the Bell in Hand—and the clam chowder. We begged for the recipe, but it was a firm no. So, don’t miss ordering the chowder or hot lobster roll if you happen to stop by. And definitely order Mr. Wilson’s Bell in Hand Ale.
