Sunday Soup #47: Christmas Soup

'Twas the soup before Christmas... Yule Tide through the land
As I pondered a recipe to delight my three fans
Should it be meaty or vegan, spicy or bland?
And what kinds of things did I have on hand?

When what to my wondering eyes should appear,
But a soup actually called "Christmas," via Google, right here!
Alton Brown is a dependable, merry old cook
So something by him is at least worth a look

It seemed festive and hearty, with reds and some greens
To tempt my wife, mother-in-law, and even two teens
So, I decided it could be this soup I'd employ
In hopes to bring each Souper Trooper much Christmas joy!

This recipe came from: https://altonbrown.com/christmas-soup-recipe/

*Pic 1 - https://altonbrown.com/christmas-soup-recipe/

Variations from Recipe as Written: I made one-and-a-half times the recipe, but I still just used only one-times the amount of kale called for (for the math-y among you, I used 2/3 the amount that would normally be present in the recipe, as written). I also used 28oz of kielbasa sausage (instead of the 24oz that I would have used if I followed the recipe exactly).

General Thoughts: Merry Christmas, friends! I hope you are all enjoying family and friends this holiday season... I certainly am and, with my mother-in-law in town and plans to hang with our best friends on Christmas Eve, my mind naturally turned to the best part of the holidays... THE FOOD! And you know, when I think food, I think soup more often than not. I know it's a little on-the-nose, but I decided to search Google for "Christmas soup" and voilà: Alton Brown's Christmas Soup!

Alton's recipes are usually a winner, but I was a little hesitant when I saw that I'd be mixing kidney beans and potatoes in the same soup. Not that I object to either one, but having them together in one soup is a little unorthodox, and I was bothered by thoughts that this soup could be way too starchy.

*Pics 2 & 3 - Pictures from when I made it

As is my preference, this recipe was easy to prepare and required a minimum number of ingredients.  There was a little chopping involved (sausage and potatoes), and I had to soak the kidney beans, but those tasks went quickly.

With so few spices (the garlic and black pepper were really it), I thought it might turn out too bland. But, I was pleasantly surprised... If you like your soups to be so salty that you crave a sip of water after each spoonful of broth, then you might want to kick it up a little bit; however, I thought that it was perfectly seasoned, gaining flavor (and saltiness) from the sausage and chicken broth, and the little bit of vinegar really provided some great contrast (and just enough bite) for the palate.

This soup was was super hearty and extremely filling, perfect for a cold Winter night... And it just plain looked good! All in all, this is a very solid choice, delivering in all the major categories, and would likely please your crowd!

Potential Improvements? Despite the fact that I used slightly more kielbasa than the recipe called for, I'd use even more next time... I am a carnivore at heart and felt like it needed to be even a little more meaty than it was. Other than that, for me, it was pretty right on!

Polling the Fam: I enjoyed it, and I think it will become a Christmas-time staple for me. Becky liked it, although she thought the kale was a little slimy (which is most likely because dinner was delayed about 30 minutes after the soup was ready, so it could easily be fixed). Debby said it was her kind of soup, so she liked it, enjoying the beans and potatoes and not minding the kale. Hunter said it was good, although he didn't love the beans and thought it could have used a little more spice. Fox also liked it and said he enjoyed the sausage, but he wasn't crazy about the kale.

Verdict: Liked it. (4 stars)

Sunday Soup #46: Easy Hash Brown Soup

Back in the saddle! Yeeeeee-haw!! Forgive the cowboy talk... But, I may have had a little too much kitchen juice (aka, wine) while cooking tonight. LOL It has been a few weeks since I posted the last soup, and I know some of you Souper Troopers out there were getting as little restless. This holiday season has been SO busy, but I was able to sneak one in this week. Enjoy!

This recipe came from: http://www.budgetsavvydiva.com/2012/03/easy-hash-brown-soup-recipe/

*Pic 1 - http://www.budgetsavvydiva.com/2012/03/easy-hash-brown-soup-recipe/

Variations from Recipe as Written: I double the recipe. That's it!

General Thoughts: For my first soup in three weeks or so, I was looking for a softball... Something easy to jump back in. I wanted something that seemed likely to be quick, tasty, and filling. Enter the "Easy Hash Brown Soup"... It certainly was easy! I got the pre-diced onions (because, I'm me), so there was no chopping, and after just a little time spent browning the onions, the rest was a cakewalk. If you are pressed for time, this is a soup for you!

*Pics 2 & 3 - Pictures from when I made it

The texture was terrific, silky smooth and very hearty. It was perfect for a cold December night, watching "Elf" with the family!

As for the flavor... Here's the deal: without some accoutrement (such as some extra cheese and sour cream, as suggested by the recipe's author), it was a little bland. The black pepper and cayenne prescribed by the recipe were a little light, in my opinion, but it is sure to please those in your crowd that are spice lightweights. The red-colored liquid you can see in the pic above is a special carrot hot sauce that my Aunt Martha got me, and it kicked up the flavor superbly.

To go with the soup, I made some Pillsbury Biscuits, which were a terrific compliment. Their light, fluffy, flaky texture went perfectly with the heavier, chowder-y nature of the soup.

At its heart, this is a potato chowder, with which comes the pros (i.e., filling, inoffensive flavor) and cons (i.e., bland, without the proper garnishments) of any good potato soup. Bottom line: If you are looking for a quick, tasty, filling soup to please the family, and you've got some good garnishes at the ready, this would be a great choice for you!

Potential Improvements? Next time, I'd love to add some protein... some bacon, or some chicken, or maybe even some breakfast sausage. Other than that, it was pretty good. Next time, I might also add some pickled jalapeño peppers.

Polling the Fam: This soup definitely isn't going to knock anybody's socks off but, for me, it was extremely solid, and I would eat it again. Becky thought it was really good, although it needed Tabasco sauce, and she said that she'd request it again. Fox thought it was pretty good, agreed that it needed some additional spice, and said that, although he'd probably not request it, he'd certainly eat it again.

Verdict: Liked it. (4 stars)

Sunday Soup #45: One-Pot Creamy Sausage and Potato Soup

Another week, another seven days stuffed full of kids activities, work, booster club meetings, etc.... So, I was looking for a quick recipe this past week. It was helped by the fact that my friend and frequent kitchen sidekick, Lisa, did a lot of the chopping, so this one was a piece of cake... But, did it deliver on taste?

This recipe came from: https://www.galonamission.com/one-pot-creamy-sausage-and-potato-soup/

*Pic 1 - https://www.galonamission.com/one-pot-creamy-sausage-and-potato-soup/

Variations from Recipe as Written: I double the recipe. I used one pound of hot Italian and one pound of mild Italian sausage (to reach the two pounds required by a double batch). And, we decided to make shredded cheese available as another garnish. But, other than that, I followed it closely.

General Thoughts: As I already said, this one was super easy to prepare. The prep was very minimal, the ingredient list was short, and the cooking was not overly burdensome (even less so if you were to just throw all the ingredients in a slow cooker, as the recipe suggests you could), so it fit the bill perfectly this weekend.

*Pics 2 & 3 - Pictures from when I made it

This soup had good texture: the right mix of firm and soft, thick and brothy, and a great combo of veggies, meat, and starch... In short, it was put together well.

However, the taste needs a bit more comment or, perhaps, explanation. It tasted fine... Let me just throw that out there. It was tasty enough that I looked forward to each next bite. But... It didn't have great depth of flavor. What do I mean? You know how sometimes when you take a bite of a soup and the flavors just "pop"? You can taste the subtle spices, the tanginess of the pickled vegetables, the smokiness of the meat, etc.... This soup was just kind of a single taste. The garlic, the oregano, and even the red pepper flakes were lost in the overwhelming sausage-ness of this soup. The cream seemed not to make much of a difference (maybe a little color?), which made me question why this was called a "Creamy" soup. And the potatoes and vegetables (as they sometimes do) just took on the overall character of the other dominant tastes; in this case, sausage.

Now, don't get me wrong... I love me some Italian sausage, as a quick review of this blog would show you. But, I like a little more out of my soups than just being able to taste a single overwhelming flavor. I want some complexity, some subtlety, something that rewards my tastebuds and keeps me coming back for the next bowlful. I think draining off some of the sausage fat would have helped with the mono-flavor problem, but still this isn't the type of soup that is going to surprise you. It is what it is: hearty, acceptably tasty, and solidly comfort food.

Potential Improvements? Next time, I'd add more heavy cream and maybe even give it a couple of spins with the immersion blender. I'd add some more pepper to give it a bit more bite. And, I'd likely drain off some of the sausage fat rather than leaving it all in or, at least, perhaps skim some of it off the top before adding the cream and serving. But, these are all just minor tweaks.

Polling the Fam: I felt like it was solid overall, had "good enough" flavor for what it was, and I think it would be a good choice for a quick, hearty dinner soup on a cold Fall day, so I'd make it again. Jayson thought it was good, gave it two thumbs up, and remarks that the cheese was a good garnish. Andrew thought it didn't stand out but was good overall, and he called it "solid." Hunter said it wasn't his favorite ever, but called it "solid, filling, and good." Fox said it was pretty good and seemed to be spiced properly, although he called the meat "interesting."

Verdict: It was okay. (3 stars)

Sunday Soup #44: 30-Minute Chicken Posole

This was a very busy week, just super hectic... Earlier in the weekend, I told my friends Debbie and Chris that I was going to make my family pork pozole recipe (comfort food!). Well... This one is not it! LOL  Instead, I let my son (Hunter) talk me into making a new recipe, although it was still a pozole (aka, posole). It is no secret that pozole is my favorite soup, I don't typically like chicken pozoles, and I am most definitely a pozole snob, so how did this one work out? Let's see...

This recipe came from: http://www.thekitchn.com/recipe-30-minute-chicken-posole-weeknight-dinner-recipes-from-the-kitchn-58823

*Pic 1 - http://www.thekitchn.com/recipe-30-minute-chicken-posole-weeknight-dinner-recipes-from-the-kitchn-58823

Variations from Recipe as Written: I made 1.5x the printed recipe. I also used my own pozole meat marinade (combining ½ TBSP garlic salt, 1 TBSP cumin, 7 TBSP water, 1 TBSP liquid smoke, and 1 TBSP lime juice), tossed the chicken breasts in it, and refrigerated for approximately 1 hour before cooking it up according to the recipe instructions. Other than that, I followed this one pretty closely.

General Thoughts: I firmly believe that the success or failure of any pozole can depend, in large part, on the garnishes you use to punch up each bowl. And, I certainly had plenty of tasty garnishes on hand (see pic below).  But, the base and the foundation (i.e., the protein, the hominy, and the broth) have to be super solid, else even the best garnishes won't be able to save it. That is why I am often not crazy about chicken pozoles, as they typically do not deliver the flavor punch you can get from a properly cooked pork shoulder.

(*A small aside about cooking the chicken... I am usually hell on chicken breasts. I overcook them, seemingly every time, leaving them tough and dry. So, I decided to view a link on the Kitchn site [where this pozole recipe resides], which promised perfectly cooked chicken breasts every time: http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891. I have to tell you, as a guy who is normally chicken-impaired, I was VERY happy with the results; tender, juicy, and tasty! If you often struggle with chicken breasts, give it a try...)

*Pics 2, 3, & 4 - Pictures from when I made it

Surprisingly, this one actually did a pretty good job... It turned out to be hearty (albeit, not quite as hearty as a hefty pork version) and filling, had some decent flavor (helped by the garnishes), and had a great texture profile in each bite. The cumin, coriander, and smoked paprika all came through, but were not overly strong; just enough to give me that "yum, pozole!" feeling. This soup imparted a distinct Mexican flavor and was far superior to any chicken tortilla soup I've ever made at home.

And, the garnishes... oh, the garnishes! SO good... Try some of the garnishes you see in my pic above, try some of the ones listed in the recipe, or choose your own. Get creative! You'll be happier for it...

Finally, this soup was very tasty right off the stove, but it was even better as leftovers the next day. I don't know if it was that the flavors blended better, if the chicken was more tender, or if the hominy was softer, but whatever the combo was, it was a hit.

Potential Improvements? I am not sure much more could have been done to this one, as it stands... Next time, I'd likely kick it up a bit with some additional crushed red pepper or cayenne, and Becky suggested that shredding the chicken could be an improvement, but it was pretty solid as-is.

Polling the Fam: Nothing beats the slow-cooked flavor of my traditional pork pozole recipe, and this one didn't quite measure up to the Crock Pot Pork Pozole that I tried earlier in this project (Sunday Soup #10; http://soupersleuth.blogspot.com/2016/05/sunday-soup-10-crock-pot-pork-pozole.html), but that is far from grounds to tell you to avoid it. If I was looking for a quick(-ish) pozole fix, and I was trying to stay a little healthier than pork, I would definitely give this one a go again! Becky liked it (she went for seconds), as did Hunter, but both agreed that it could have been a bit more flavorful on its own (the garnishes notwithstanding). And, like me, Hunter loved the leftovers, saying he thought the flavors melded much better overnight.

Verdict: Liked it. (4 stars)

Sunday Soup #43: Crock Pot White Bean French Onion Soup

A little different this week, as I thought I was making soup for just my family but ended up taking it over for an impromptu dinner with friends, so it turned into soup as a first course instead of the main meal. Friends are the spice of life, and they make everything taste that much better, but did they help this soup? Let's see...

This recipe came from: http://thebusybaker.ca/crock-pot-white-bean-french-onion-soup/

*Pic 1 - From http://thebusybaker.ca/crock-pot-white-bean-french-onion-soup/

Variations from Recipe as Written: I used 1 tbsp of dried thyme (because I already had it on hand) instead of the 2 tbsp of fresh thyme leaves called for by the recipe. And, because I am a carnosaur, I added a smoked meaty hambone to the mix after the onions were caramelized.

General Thoughts: I am not exactly sure what expected of this one... I love French Onion soups because they usually pack great flavor, but they are not usually filling. While most bean soups are hearty and filling, but sometimes they tend to be a bit bland. So this recipe intrigued me because it seemed to promise the best of both worlds. The prep was really, really easy, particularly since I bought pre-diced onions at the store (sorry, chopping the onions myself makes me cry so badly!). Total prep time only took me about 5 minutes, which was terrific, but then (of course) it was a slow cooker recipe, so total cook time was about 8 hours.

*Pic 2 - Picture from when I made it

I was really counting on the meaty ham bone, slow cooked for 3+ hours in the soup, to impart some solid flavor to the mix, and for the most part, it delivered. Although it did not add to the saltiness of the soup as much as I expected, it imparted a good smoked porky flavor (go figure), and there is just something about ham in a bean soup that is hard to beat!

The diced onions, while not strongly contributing to the taste on their own, definitely gave the soup the feeling of French Onion.  They were perfectly textured and provided a nice contrast to the firmer beans and pieces of meat. I thought the parmesan cheese and croutons were also good additions as garnishes and added to the textural variety (which I enjoy in my soups).

As for the spices, I thought the thyme taste overpowered the others (oregano, pepper, and salt), possibly owing to having used the dried rather than the fresh, but that was not necessarily a problem for me.

Potential Improvements? Not much, but I'd probably cut the thyme in half (if I used dried again), and maybe salt it a little more heavily.

Polling the Fam: Because of the way this one was presented, I didn't get the more in-depth reactions from my eaters that I normally ask for. For my part, I really enjoyed it... I found it warm and hearty, with good flavor overall and the ability to satisfy the craving for bean soup I've had lately.  This is a good Fall/Winter soup, in my opinion, and I would definitely make it again! Some of the other comments I heard were that people seemed to like it overall, although some were put off by the strong thyme flavor and thought it might have had a few too many onions.

Verdict: Liked it. (4 stars)

Sunday Soup #42: Hearty Poblano Beef Stew

This recipe called to me as soon as I saw it... Hearty, you say? Beefy, you say? With green chiles to boot?! Yes, please!! But, did it live up to my expectations...? Let's see...

This recipe came from: http://littlespicejar.com/hearty-poblano-beef-stew/

*Pic 1 - From http://littlespicejar.com/hearty-poblano-beef-stew/

Variations from Recipe as Written: I made 1.5x the recipe. And, not really a "change," since the recipe said it could be omitted, but I did include the chipotle pepper in adobo sauce.

General Thoughts: As you may know from reading my previous posts, I am not crazy about roasting my own chiles, generally... I can do it well enough, and it is generally necessary to bring forth proper flavors, but it does add a significant amount of prep time to most recipes, particularly if I am preparing them in volume. For this recipe, I roasted five peppers, so it wasn't a tremendous amount, but overall it put this recipe into the "medium prep work" category; not super easy, but not an overwhelming amount of work either. A soup's flavor can, of course, make almost any amount of prep work worth it, so I was hoping this one delivered...

*Pics 2 & 3 - Pictures from when I made it

First, the good... It lived up to its name, as it was definitely hearty! It was filling and gave me that deep-down warm feeling that a good stew should. The meat was tender, the potatoes were perfectly done, and I didn't even mind the diced tomatoes (I often purée them). Finally, it is actually quite healthy... And, if you were to swap the Idaho potatoes for sweet potatoes (more on this later), it'd be even better for you.

But, unfortunately, there were some glaring issues with this one, as well, which kept it from being a great recipe, in my opinion.  Most importantly, I felt like this one suffered from the plight of many stews: it was just plain bland. It didn't have enough salt, the beef lacked the proper savor, it didn't have enough varied spices (really, just cumin and oregano, but neither in sufficient quantity to be very strong), and it lacked enough spiciness (even with the chipotle in adobo) and "bite" in the broth to make it interesting for me.

I sometimes steer clear of stews and taco/tortilla soups, in general, because I feel like the different recipes (in each of those categories) taste too similar to each other (i.e., "if you've had one, you've had them all"). There are certainly exceptions (definitely see the post for my Sunday Soup #18: Okertoberfest Stew - https://soupersleuth.blogspot.com/2016/10/sunday-soup-18.html), but this stew was, unfortunately, not one of them. It was definitely a standard "stew" with meat and potatoes and nothing much remarkable... Bottom line: It was definitely okay, and I'd definitely eat it again if somebody served it to me, but it was just kinda "meh" overall.

Potential Improvements? My bowl was greatly helped when I added two things: more salt and some vinegar from a jar of pickled jalapeños. So, you could try adding things like that to the whole pot, anything to give it a more distinct flavor. I think I definitely would have marinated the meat for a couple of hours prior to cooking; something like my pre-pozole pork marinade (https://soupersleuth.blogspot.com/2016/05/sunday-soup-10-crock-pot-pork-pozole.html) would have worked well. Finally, although I am not a fan of sweet potatoes generally, I actually think that swapping out the Idaho potatoes for sweet potatoes would have done quite a bit to give this stew a unique character and improve its flavor.

Polling the Fam: I made it clear above, but I wasn't super crazy about this one. Becky said she'd have preferred the tomatoes to be puréed, but she actually thought the beef was fine and that it had decent flavor overall, though she wasn't knocked off her feet by it.  Hunter's reaction was similar to mine, and he simply shrugged and said it was "okay." Fox said he did not care for it really at all, although he could not explain why he didn't like it (hey, sometimes you just like what you like, ya know?).

Verdict: Not a fan. (2 stars)

Sunday Soup #41: Creamy Reuben Soup

It was just Hunter and me this week, so we went with a soup that appealed to our adventurous tastes! Enjoy!

This recipe came from: https://theblondcook.com/creamy-reuben-soup/

*Pic 1 - https://theblondcook.com/creamy-reuben-soup/

Variations from Recipe as Written: I made 1.5x the recipe. I used about 1/8-cup more sour cream and about 1/4-pound more corned beef than called for. Then, the biggest change that I was forced to make was because I could not find any pre-cooked deli-corned beef. So, instead I bought a raw corned beef roast, dropped it into the Instant Pot with its spice packet and a spoonful of diced garlic, and cooked it for an hour... *presto* cooked corned beef, ready for slicing and use in this soup recipe!

General Thoughts: I always try to be up front with my loyal readers (all three of you - LOL) about when I have doubts or questions about a recipe, particularly as I am preparing it. In this case, I had misgivings about the fact that there did not seem to be any starch (like potatoes) in the recipe, which could mean no bulk (which means it may not be hardy or filling). But, I am happy to report, it was hearty enough without any kind of bulk starch added. You can certainly add potatoes if you want, but it didn't need them, and who ever heard of potatoes on a reuben sandwich?! This soup turned out to be the perfect thickness, maintaining a brothy feel but chock full yummy sauerkraut, onions, and (to a lesser extent) corned beef.

*Pics 2 & 3 - Pictures from when I made it

This soup was quite easy to make. Minimal chopping and slicing, and little bit of sautéeing, and voilá! Admittedly, having to cook my own corned beef roast was a little more work, but even that was a piece of cake... Two thumbs way, way up for ease of preparation!

The flavor of this soup was excellent! That is, the flavor was excellent IF YOU LIKE SAUERKRAUT. Granted, it wasn't the same as digging a fork right into a can of raw sauerkraut, because being cooked in the soup softened the bite a little, but there was still a strong vinegar tang (which Hunter and I love, so it was great for us). With the addition of the corned beef, the swiss cheese, and some cracked pepper, the soup really did remind me of the flavors you get from a good reuben sandwich. And, while I did not have a loaf of rye bread handy - which would have been terrific, adding some Triscuits (Original Flavor) as a garnish provided just enough of a caraway-rye taste to compliment it quite nicely.

Hunter and I also ate this one leftover... It was just as good (if not better) as leftovers, so feel free to make it in bulk!

Potential Improvements? Only one, but it was a big one for me... It definitely needed more corned beef.  The next time I make it, I think I will use (at least) double the amount of corned beef called for by the recipe. If it were more meaty, it would have been darn near perfect! Also, I noted that this recipe could be made 100% paleo and gluten-free with only small changes that would probably never even be noticed, if you were so inclined.

Polling the Fam: As I said, just two of us ate this one, so short and sweet... For me, I felt this soup was very good and would be perfect for a cool fall day. It was hearty, (very) flavorful, and just plain yummy! Hunter said he thought it was really good, surprisingly filling (agreed!), and he wouldn't change a thing about it. We'd both definitely eat it again!

Verdict: Liked it. (4 stars)

Sunday Soup #40: Chicken Potato Chowder

I got a treat this week... Normally, it is me that cooks and one of my best friends, Lisa Stebbins, helps as prep/sous chef. But, this past Sunday, Lisa served as cook numero-uno, and I helped with just a little bit of prep (she had most of it done when I got there!). So, it is my pleasure this week to share this entry with you on her behalf...

This recipe came from: https://www.honeyandbirch.com/chicken-potato-chowder/

*Pic 1 - https://www.honeyandbirch.com/chicken-potato-chowder/

Variations from Recipe as Written: Lisa used 20oz of bacon instead of 12oz (because... bacon), as well as 2.75 cups of pre-shredded rotisserie chicken instead of just 2 cups of diced. Then, instead of starting with olive oil, Lisa cooked the bacon first and then, after removing the bacon for crumbling, sautéed the veggies in the leftover bacon grease (because... BACON!). Finally, we provided garnishes we thought sounded good, like green onions, cheese, sour cream, and hot sauce.

General Thoughts: Wow... I have to admit that I was a little leery about a potato chowder with chicken in it, but I clearly had nothing to worry about! I am going to ruin the ending right up from... THIS WAS REALLY GOOD! And, it is was due, in no small part, to some of the alterations Lisa made to the recipe.

*Pics 2 & 3 - Pictures from when Lisa made it

As a start, this soup was super easy to prepare (at least, compared to some of the others I've made), with Lisa commenting that it took very little intensive prep (believe it, since she did 95% of it herself), particularly since she used the pre-shredded chicken breast. Some dicing on the potatoes and some veggies (which would be moot if you chose to buy the pre-chopped mirepoix veggie mix from your local produce section), then just a small bit of other light prep and you're golden!

The bacon won the day, for sure... The decisions to use the bacon grease and up the total amount of crumbled bacon were definitely a difference maker (if not super heart-healthy). It was a terrific melding of flavors with a rich, full taste, while still allowing the individual ingredients to shine through. The extra added chicken also felt perfect and lent a better "mouth feel" to each bite, making each spoonful seem full and hearty.

All of the garnishes and additives (more common for a traditional creamy potato soup) worked perfectly well with this selection, and (as with most of the soups we make) a fresh loaf of sourdough bread is a must! Bottom line... If you dig potato soups (and are not a vegetarian), you're going to love this one!

Potential Improvements? I thought it was pretty close to perfect, but Lisa thinks that if she does it again, she would dice the potatoes a little smaller.

Polling the Fam: For me, I think this recipe (with Lisa's alterations) takes over my #2 or #3 favorite spot of all the soups I've made in this project so far. Two thumbs way, way up from me! Lisa thought it was really good with very good flavor. Becky thought it was good, but that if she was making it specifically to her own tastes, she'd leave out the chicken (but this is what makes it different!) and the carrots. (*Next time I'll just make her a baked potato and be done with it. LOL). Jayson liked it very much, commenting that it had great flavor, the perfect ingredients, and that it was filling. Hunter thought it was really good, loved the cheese as a garnish, and found it a "great overall soup."  Andrew thought it was very good (rivaling his other favorite soup of mine, my family Italian Sausage Soup - happy to share this recipe if anyone wants it) and that it had "so many good things going for it," adding that he'd enjoy more or larger carrots in it next time. Finally, Fox (our picky eater) simply said, "I didn't care for it... I didn't like the potatoes."

Verdict: Loved it! (5 stars)

Sunday Soup #39: Crockpot Crispy Caramelized Pork Ramen Noodle Soup with Curry Roasted Acorn Squash

"Wait," you might be saying to yourself, "didn't I just see a Sunday Soup post a couple days ago?" Yes, yes you did... However, even though I posted it a couple of days ago, I had made it the previous weekend. So, this week it was time to make something different... But, was it as good as last week's entry?

This recipe came from: https://www.halfbakedharvest.com/crockpot-crispy-caramelized-pork-ramen-noodle-soup-wcurry-roasted-acorn-squash/

*Pic 1 - https://www.halfbakedharvest.com/crockpot-crispy-caramelized-pork-ramen-noodle-soup-wcurry-roasted-acorn-squash/

My Variations from Recipe as Written: I doubled the recipe. I cooked the pork in an Instant Pot instead of the crockpot. I used a bit more pork than the recipe prescribed because, hey, who couldn't use more pork in their lives (more on this later), and the roasts I found at the store were a little larger than the recipe called for. I used four extra cups of chicken broth (the recipe said use more, if needed), and I used regular, instead of low-sodium, chicken broth (more on this later, too). I used frozen, instead of fresh, ginger because it was easier. I skipped the egg entirely, because soft-boiled eggs make we want to hurl (sorry!). And, finally, while I prepared the acorn squash, I decided not to add it to the soup but, rather, to simply have it available as an add-in for this week's diners.

General Thoughts: There are a few things that I have found over the years with soups (like this one) that have a lot of ingredients, particularly if they are specialized or premium ingredients: 1) They invite a lot of variation and substitution (see above), as the ingredients can either be hard to find at the store or do not suit the cook's tastes; 2) They can be expensive to make, as the ingredients are premium or are not already in the pantry at home, so must be bought new; and 3) A lot of ingredients can equal a lot of work (e.g., chopping, roasting, mixing, etc.) and/or a lot of effort for the cooks.

I don't hold any of those characteristics in particularly high regard as a cook (I am way too practical), but I have managed to make some really tasty soups in spite of these things. Unfortunately, I don't think this was one of them, although it has potential.

*Pic 2 - Picture from when I made it

The best thing about this soup was the broth, bar none! It was rich, hearty and flavorful, absolutely the star of this dish. It infused all of the ingredients, which was great, and made it worth going back for more. It was a little bit too salty, which I think could have been greatly helped by using low-sodium chicken broth, as recommended in the recipe; yep, my own decision to use regular was a bad one, I am sorry to say.

And, the pork... Oh, the pork! Super yummy, super flavorful, and the caramelization process finished it off just right. The problem was, there was too much of it (the recipe called for 2-3 pounds, but I used about 3.5 pounds); yes, again my fault. So, while it was terrifically delicious, it really dominated the dish, overpowering the broth and noodles, which should have rightly been the stars. I also think that, if I make this again, I would cube the pork before cooking instead of shredding it after.

The recipe called for using the ramen noodles out of packs of instant ramen, which was certainly economical, but they certainly are not quality. If you have another source of higher quality ramen noodles, I'd definitely use them if you are are going to take a stab at it.

Finally, on the squash... I am not a squash person (as I mentioned); primarily a texture thing, but I'm also not crazy about the taste. However, with the seasoning mixture and roasting, the squash actually tasted pretty good! But, because of the texture (eeeewwwwww, squishy!), it didn't seem right to put it in the soup pot. So, I left it out for people to add to their bowls on their own.

Potential Improvements? Definitely! As I've already mentioned, use low-sodium chicken broth, use 1/2 - 2/3 the recommended pork, and use a higher quality ramen noodle than the instant kind.

Polling the Fam: I was not super happy with this one... I know, I know, I went a little rogue and did some stuff that did not turn out well, so the recipe (as written) could have turned out a bit better. But, for the work and cost, I wasn't a huge fan (despite the definite broth and pork yumminess). Jayson liked it overall, and liked the squash but thought adding it as a garnish was a bit odd. Lisa thought the meat and broth were right on, very flavorful, but thought the squash was a bust, suggesting maybe butternut squash or sweet potatoes next time instead. Andrew liked it and would eat it again, said it had really good broth and meat, but it was a little spicy for him. Hunter thought it was really good, especially the broth and meat. And Fox, always a young man of few words, said it was "good," but then went back for thirds, so he must have liked it.

Verdict: Not a fan. (2 stars)

Sunday Soup #38: Greek Lemon Chicken Soup

Shhh, don't tell anyone, but this is actually the soup I made last Sunday. However, it's been a busy week, so I am just now able to post it. But, do not despair... I'll be making another one today!!

This recipe came from: https://www.aspicyperspective.com/greek-lemon-chicken-soup/2/

*Pic 1 - https://www.aspicyperspective.com/greek-lemon-chicken-soup/2/

My Variations from Recipe as Written: I doubled the recipe. And, I added some lemon juice (because it seemed absurd to me that a recipe with "lemon" in the name only had zest in it!).

General Thoughts: I wasn't quit sure what to expect from this one... Would there be chicken? Sure... Would it be lemony? Probably. Would it taste Greek (whatever that is)... Maybe? But, I had seen a lot of similar recipes lately, so I figured we'd give it a go...

Right off the bat, prep was a cinch! Chopping the onions and shredding the chicken was really all it took (and my friend, Lisa, shredded the chicken in two shakes with her electric beaters; like this video here: https://www.youtube.com/watch?v=utn4rqfogIE). Genius!

*Pics 2 & 3 - Pictures from when I made it

You guys know how thrilled I am when I find a soup that is easy to make AND tastes good; this soup was definitely the former, but was it the latter? YES! I found this soup hearty for such a brothy soup, and it had some strong flavor. Surprisingly, however, that flavor was not overwhelmingly lemony, even after I squeezed a lemon into the pot. Also, while I could taste the feta, I am not sure I would characterized the flavors as "Greek," any more than I would have characterized last week's Dill Pickle Soup as "Polish." Yes, yes, I understand the origins and inspirations for recipes and their ingredients often give these things their names, but I digress...

The soups that are among my favorites are those that are pleasing to more than one sense... It if looks good, smells good, tastes good, and even "feels" good, I am the happier for it, as any foodie should be! This one had that kind of wide sensory appeal. For example, if you are someone who enjoys a variety of different textures in your food, a different "feel" in every bite, then this soup will be a treat for you! I loved the way that each spoonful I took offered a little crunch from the onion, some meaty firmness from the chicken, a bit of pasta-like bulk from the couscous, a free-flowing broth... YUM!

We coupled this soup with a beautiful and tasty Greek salad that Lisa made, and some fresh loaves of sourdough bread and... υπέροχος!

Potential Improvements? Even good soups can often be improved by a couple of choice tweaks, but this one was pretty solid as-is... The next time I make this, I think dicing the onions a bit smaller (rather than cutting them in strips) may be a bit better. Also, while it wasn't necessarily a problem for me, a couple of the folks I fed with this one suggested that they'd have enjoyed it more with rice than the pearl couscous. Finally, while I rather enjoyed the shredded chicken, someone also suggested dicing it instead.

Polling the Fam: I really liked this one, especially enjoying the textural journey, and would definitely make it again. Lisa suggested rice, and said it wasn't as lemony as she'd expected, but that she also really, really liked it. Jayson, likewise, said it wasn't as lemony as he thought it'd be (a good thing, in his opinion!), and it needed a bit more salt, but he went back for seconds, which he didn't expect. Becky liked it the least in our group, citing the different textures as the biggest turn-off for her, and she added that (in contrast to what Lisa, Jayson, and I all thought) it was too lemony for her. Andrew said he liked the couscous and wanted more of it. And, Hunter agreed that the soup was really good, even if he doesn't share Andrew's views on couscous.

Verdict: Liked it. (4 stars)

Sunday Soup #37: Polish Dill Pickle Soup

I am so excited...! Ever since the beginning of this project, I've had a dill pickle soup recipe (or four) saved and been dying to try it. Well, the day has come, my friends! Do you like soup? Do you like dill pickles? Have you ever thought, "I wish I could find a way to combine my love of soup and dill pickles?" Well then, this entry is for you!!

This recipe came from: http://www.kitchme.com/recipes/polish-dill-pickle-soup?invite=29ot

*Pic 1 - http://www.kitchme.com/recipes/polish-dill-pickle-soup?invite=29ot

My Variations from Recipe as Written: I added one pound (boneless, skinless) chicken breast for some protein. I put it in the pot with the ingredients in step 1, then pulled it out and roughly diced it between steps 1 and 2.

General Thoughts: Another soup with some fairly easy prep, which is always a plus. I was unsure (at first) how I was going to shred pickles, but then I decided to just (duh!) shred them using a cheese grater. I have to say, pickles (particularly when they are crisp) are much easier to shred than I thought they'd be. Other than that, peeling and slicing the potatoes was the only other real chore.

*Pics 2 & 3 - Pictures from when I made it

Despite the instant flour/milk mixture, this soup did not turn out to be as thick as I expected, which was surprising. Also, even with the four shredded pickles and the pickle brine, it did not turn out quite as "pickley" as it initially smelled. However, that wasn't really much of a problem, since individual tastes for such strong, unique flavors can vary. The garnishes (e.g., sour cream, fresh dill, and sliced pickles) added quite a bit to the soup's flavor profile, and I definitely would suggest not skimping on the pepper (Lisa!).

The chicken was a great addition and gave the soup a real boost in the heartiness department. Though, I would definitely recommend sticking to chicken stock if you are going to add chicken. It is also worth mentioning that I don't think any other type of protein (i.e., beef, pork, or fish) would have worked in this soup quite as well as the chicken did.

Overall, the soup was pretty good... I was going to say "surprisingly good," but I really didn't know what to expect going in, so it was just objectively solid.

(*NOTE: I've decided to start adding a "Potential Improvements" section - like the one below - to all future soup posts, since it seems like there is always something I think could help a recipe be better, no matter how tasty it was.)

Potential Improvements? For me (and Hunter), this soup actually lacked a little bit of the "bite" we were hoping for; the type of vinegary pickle flavor that makes dill pickles a very specific, distinct taste. But, adding a shot of apple cider vinegar to each bowl was PERFECT! I say "to each bowl," rather than to the overall pot, because that taste does not suit everyone's palate, so it is safer to garnish for each individual. Also, I think it would have been better if I'd cut the potatoes a little smaller; a large/coarse dice would have been right on. Finally, this soup would definitely have benefit from serving it with a side of bread.

Polling the Fam: I liked it, and for the ease of prep and the uniqueness of it, I'd definitely make it again, particularly with the improvements above. Becky does not normally care for an overabundance of dill pickle taste, but she liked this soup well enough, particularly with sour cream to make it a little less pickle-forward. Although she went back for seconds tonight, she said she'd eat it again but wouldn't request it to be made. Hunter also liked it, and said he'd eat it again, but he said it did not have quite enough pickle taste (so he added vinegar, as well). He also thought the pepper was really important to preventing the soup from being too bland for his tastes.

Verdict: Liked it. (4 stars)

Sunday Soup #36: West African Peanut Chicken Stew

Yes, yes, I know it is Thursday, but I really made this soup this past Sunday. I did! My friend Lisa can vouch for me... Don't tell anyone, but I have a secret other life where I work a full-time job and spend time with my family. In the future, I'll try not to let that interfere with my soup posts, I promise! Now, on to this week's soup...

I normally find and make yummy-looking soup recipes from all over the Web, but sometimes I am privileged to be able to highlight a recipe received directly from my friends and readers (under the condition that I can be honest about it, of course)... That is the case this week! I am happy to have received this recipe from my friend Jennifer Favour, who said it is a favorite in her family. It sounded delicious, but did it deliver...?

This recipe came from: My friend, Jennifer. Because this is a homemade family favorite, rather than an Internet find, here's the full recipe for your enjoyment:

RECIPE:
3 tbsp butter
2 onions (minced)
1 tbsp garlic (minced)
1 red pepper (diced)
1/2 green pepper (diced)
6 cups chicken stock
1-15oz can tomato puree
2 tsp black pepper
1 tsp crushed red pepper
1/2 cup rice
1 lb cooked chicken (diced)
1/2 cup peanut butter
Salt to taste

Melt the butter in a large pot over low heat. Increase heat and add the onions, sautéing until transparent. Add the garlic and sauté another two minutes. Add the red and green pepper and sauté another five minutes. Add the chicken stock, tomato puree, black pepper, and crushed red pepper. Bring to a boil and add the rice, stirring often. When the rice is cooked, add the peanut butter and mix. Add the diced chicken and salt to taste. Serve.

My Variations from Recipe as Written: I doubled the recipe, but followed it quite closely, so that I was sure I did it justice.

General Thoughts: I was drawn to this recipe from the start because it sounded exotic and promised some flavors I haven't used in this project before. As an added bonus, it was super easy to make, counting on a simple list of quality ingredients and a minimum of prep (down with tedious chopping!).

How a soup smells is often a good harbinger of how it will taste, and this soup smelled terrific as soon as I began sautéing the onion and garlic. Then, once the liquid was added, it took on a deep, rich red/orange color. Off to a great start!!

*Pics 1 & 2 - Pictures from when I made it

This soup was all about the flavor, and the peanut butter was king; it made the soup rich, creamy, and delightfully unique. I thought the amount of peanut butter was pretty right on (although I definitely could have tolerated more); however, Jayson thought it needed more peanut taste, whereas Hunter thought it needed less, so it is clearly subjective.

Like the peanut butter, the level of spice was also the subject of comments. Jennifer told me that, in her family, her husband enjoys the recipe at "full strength" (2 tsp of black pepper and 1 tsp of crushed red pepper), but she more often likes it with half the spice. As I was preparing the soup, right off the bat, Lisa said, "Wow, that is WAY too much black pepper!" (*But she ultimately agreed it was probably the right amount.) And, the full dose of spice was just a touch too much for Jayson to truly enjoy. But then, Hunter said it could have stood to be spicier.

The lesson: Poll your audience before deciding to increase or cut back back on the PB & P(epper)!

Polling the Fam: Overall, I really liked this one and would love to try it with a few squirts of Sriracha. I also think I might swap out the rice for some quartered new potatoes next time. And, there will DEFINITELY be a next time! Hunter commented that it would be a perfect soup for when he is sick, and he described the sourdough bread I served with it as "vital."  Fox (whose palate is really opening up) said he liked it, and the peanut butter was a "nice surprise." Jayson thought it was good, if just a bit too spicy, and said he thought the peanut taste was not as strong the peanut smell. Lisa said it was really, really good and easy to make. She added that it left her mouth tingling, and the bread was great to cut the spice. And, finally, Andrew described it as "pretty good with a good spice level."

Verdict: Liked it. (4 stars) Thanks, Jennifer!!

Sunday Soup #35: Peruvian Cilantro Chicken Soup

Another few weeks off due to busy life (travel, kids, etc.), so I'm happy this week to get back to such a rewarding hobby: SOUP! This week I was looking for an easy, healthy, (potentially) yummy soup that was also a little exotic... The answer? Peruvian Cilantro Chicken!

This recipe came from: http://www.nutrientsyoufools.com/peruvian-cilantro-chicken-soup/

*Pic 1 - http://www.nutrientsyoufools.com/peruvian-cilantro-chicken-soup/

My Variations from Recipe as Written: I doubled the recipe, and I subbed an anaheim pepper for the plain green bell pepper. I used pre-crushed garlic rather than grating my own. And, I left out the salt (because, quite frankly, I forgot to add it).

General Thoughts: The prep for this one was actually pretty simple... The chopping was the most significant step, but it was over in a snap (particularly because I am a big cry baby, and my wife was kind enough to chop the onions for me). :-)  I am definitely a fan of soups that seem quite sophisticated, but are really very easy to prepare... But was it yummy?

*Pics 2 & 3 - Pictures from when I made it

From the outset, this concoction smelled awesome! Particularly after I put in the cumin, oregano, and garlic, the whole house was filled with wonderful scents that promised deliciousness! It was also very visually appealing... In my experience, rarely does a soup measure up to the food "glamour photo," but this one came reasonably close once it was garnished.

It also came close to tasting as good as it looked, which was pretty darn good! It reminded me of a more-flavorful chicken tortilla soup. The chicken was hearty and flavorful, and the volume of potatoes was just perfect to give it extra substance. My favorite part was actually the chunked corn cobs, which were colorful and delicious in their unique presentation. Finally, despite the additions I'd recommend (see below), I was fairly satisfied with the simple green onions and lime wedges as garnishes.

It is worth mentioning, Becky and I have been eating it left over since yesterday, and we are enjoying the leftovers just as much!

Potential improvements? I definitely think it would have been a little better if I had salted the veggies, as instructed, but that was probably minor. And, some queso fresco would have gone well in this one. However, I think the biggest need was more spice (although, I do have a higher tolerance than most). The next time I make it, I think I'll substitute jalapenos for the anaheims, and serranos for the jalapenos, if you follow me... The point is, more cowbell! Also, a nice crusty french-sourdough roll or some homemade tortillas would have significantly contributed to our overall enjoyment of this soup.  

Polling the Fam: I think it was solid and lived up to its promise of a "fancy" but easy, and definitely yummy, soup; I would make it again. Becky thought it was good and said she'd eat it again. Hunter also liked it and called it "Pretty darn good!"

Verdict: Liked it. (4 stars)