Sunday Soup #51: Cajun Ham and Sausage Bean Soup

I'm on a roll...! This is the second soup of the weekend; last night's was one of the best, so how did this one compare?

This recipe came from: http://tornadoughalli.com/2017/01/cajun-ham-sausage-bean-soup/

*Pic 1 - http://tornadoughalli.com/2017/01/cajun-ham-sausage-bean-soup/

Variations from Recipe as Written: I doubled the recipe. I used the "power soak" method advocated by Bon Appétit Magazine (https://www.bonappetit.com/test-kitchen/cooking-tips/article/the-faster-way-to-soak-beans-for-cooking), which reduced bean soak time from "overnight" to about an hour. I also belatedly found that I was out of Italian seasoning, so I had to make my own (using the recipe I found here: https://www.tastesoflizzyt.com/homemade-italian-seasoning-recipe/).

General Thoughts: This recipe was not the simplest I've made, for sure... Apart from having to soak the beans overnight (or go through the power soak procedure), there is a good bit of knife work required, as the recipe calls for diced ham, diced onions, diced green peppers, and sliced sausage. Then there is the four-ish hours of cook time to consider... BUT, this is another one of those recipes where I think the end results was worth it, so as long as you have the time, these are small concerns.

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

The flavor of this soup was excellent! I thought the Cajun seasoning might overpower the dish, or even make it too spicy for my guests, but the level of spice imparted by the Cajun and the Italian seasonings was just right. The ham and sausage (*I used a smoked pork sausage) filled each bite with porky goodness, and the ratio of meat to beans was spot on.

One of the best parts of this soup was how hearty and filling it was. Bean soups are often filling, but it it is a pleasure to find one that so effectively crushes hunger in such as tasty package. :-)

Potential Improvements? Next time, although it says 8-9 cups of water, I might opt for 8 cups (or even a little less) to wind up with a soup that is just a touch thinker. However, even though it was a bit brothier with the extra water, it was still really tasty!

Polling the Fam: This soup was really solid, and I would definitely make it again, particularly as a hot and hearty Fall/Winter soup! It also got good reviews from everybody at the table tonight: Becky, Hunter, Fox, Deborah, Chris, Keegan, and Kaden all said they really liked the flavor and gave it two thumbs up.

Verdict: Liked it. (4 stars)

So, which ones are the best? (aka, a little update)

In talking with my friend Lisa (who I mention often on this blog), it occurred to us that, although I essentially give a thumbs up or a thumbs down on these recipes, there really isn't a way to quickly and easily identify or search for the "best of the best," or a way to tell the soups which are just worth a try versus those soups that are truly special, without going through all the entries manually.

To that end, I am going to go back (hopefully, today) and retroactively apply a star rating (chosen because it is an easy - if unimaginative - rating system that most people will be familiar with) to each of the recipes in this project that I have made personally.

Also, moving forward, in addition to the normal discussion for each recipe, I'll end each review with a star rating (out of 5 max), using a format that will make soups more easily searchable via their rating.

If you are a regular reader, thank you! If you are new here, welcome! I hope everyone continues to enjoy this project!!

Sunday Soup #50: Beef Bourguignon

Good news, Souper Troopers... You are getting two soups out of me this weekend! Consider it payback for all those weekends I had to skip because I was too busy. :-) Here is the first, and I'll be making another tomorrow (which I'll post later in the week).

I am currently in a nutrition challenge with my parents and sister, and this week's challenge was for each person to try a recipe they've always wanted to try but that haven't made because it was intimidating. For me, that recipe was Beef Bourguignon; a stew-like French dish made famous in the US by Julia Child as "certainly one of the most delicious beef dishes concocted by man." So, was I up to the challenge, and did the dish deliver?

This recipe came from: https://www.thechunkychef.com/beef-bourguignon/

*Pic 1 - https://www.thechunkychef.com/beef-bourguignon/

Variations from Recipe as Written: I used a little more chuck roast than it called for (about 4.5 pounds) because that is the portion I found at the store, I marinated the meat for closer to 24 hours than just overnight, and I subbed a large diced onion instead of the frozen pearl onions because the store was out of pearl.

General Thoughts: I am not going to beat around the bush... This recipe was TERRIFIC! But, I don't want to get ahead of myself...

First, the skinny on the prep: it was a lot. Having to cut the roast into 1/2" cubes and marinate it overnight means this is not a stew you can decide to make on the spur of the moment. In that, it is not unlike other soups I enjoy (such as my pozole), but it is important to realize that you have to think ahead. Then, once the meat is marinated, dusting it with flour and frying/browning the individual pieces is both time consuming and fairly messy. Finally, the total prep/cooking time is between 2-3 hours, so this probably more of a weekend soup than something you'd try to whip up on a work night. But with all that said, a lot of prep work or cook time can be totally worth it if the dish is tasty, and this one definitely is!

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

This stew was super hearty and very rich... The depth of flavor in the broth was outstanding, and the meat was both extremely tender and excellently flavored.  As the star of the dish, the beef stole the show, but the other ingredients were also delicious. The mushrooms were perfectly done, the carrots were well-cooked and tasty, and the bacon made every bite so savory that I just couldn't stop eating. Believe it or not, my least favorite ingredient was the red potatoes, but even they were good. I really can't find anything that disappointed me here!

Some good tips I saw in the comments for this recipe, which I followed to great effect today: use a decent pinot noir (~$15) and use a chuck roast rather than generic "stew meat."

And, you will want to serve a good bread with this stew... Trust me! Sopping up every last drop of the tasty broth with a quality sourdough or French bread should be a top priority, and any guests with which you share will be grateful.

Potential Improvements? None, as far as I am concerned!

Polling the Fam: One the best soups in this project so far... If I have enough time, I would not hesitate to make this soup again! Becky thought it was very flavorful and said she enjoyed it. My parents echoed that sentiment and were very complimentary. Hunter couldn't really think of a way to improve it and said he couldn't wait to get at the leftovers tomorrow. Even Fox (my picky eater) thought it was really good. This one was a real crowd pleaser!!

Verdict: Loved it! (5 stars)

Sunday Soup #49: Crockpot Chicken Gnocchi Soup (Olive Garden Copycat Recipe)

I usually hesitate to make copycat recipes because it is most often tough to beat the original, and people always come to the table with a preconceived idea of what those dishes should taste like. But, there is a reason why restaurants have certain soups that they've served for years: because they're good! Did this one live up to the hype?

This recipe came from: https://scrummylane.com/crockpot-chicken-gnocchi-soup-olive-garden-copycat/

*Pic 1 - https://scrummylane.com/crockpot-chicken-gnocchi-soup-olive-garden-copycat/

Variations from Recipe as Written: I made one and half times the recipe. Other than that, I followed the recipe as written.

General Thoughts: This soup was very easy to make. Prep was very minimal, requiring some chopping/slicing (the carrots, celery, and onions) up front, but that was about it. Any recipe that involves dumping things in a crockpot and turning it on is bound to be simple, so (if you have the time) they are usually winners. Heck, even if you don't have 4-6 hours to let it slow-cook, you could accomplish the same thing in an Instant Pot in a fraction of the time.

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

So, how did it taste...? Hmm. Well, the biggest impression I was left with after eating a bowl of this soup is that it was just unremarkable. The soup was poorly spiced (depending, as written, on the Italian herb mix, and an unspecified amount of salt and pepper, for most if its flavor) and wound up rather bland. I suppose that makes sense for the mass appeal Olive Garden would generally go for, but I want more out of the soups I make at home.

Beyond the spicing, the veggies were also a bit of an issue... The spinach leaves, though wilted in the garlic oil, remained a bit large and my eaters said they might prefer kale to the spinach if we ever made this soup again. The carrots were a bigger problem... The slices I used were cut on the bias (i.e., at an angle) so were longer and larger than would be produced from a standard-sliced (squarely-cut) carrot. The result was slices that were a little "too much" for those that do not love cooked carrots, and a carrot taste that (in my opinion) pervaded the entire soup.

Finally, finding quality gnocchi in the super market can be difficult. Plenty of people have told me that homemade gnocchi can't be beat, and I believe them, but I am not a pasta wizard myself, so I rely on my local market. In this case, the gnocchi I used were lackluster and somewhat mealy; not bad, but definitely not really good.

My favorite things about this recipe were the nice garlic bread Lisa made to go with it (butter, garlic powder, salt, paprika, and parsley), which greatly added to my enjoyment of the meal, and the shaved parmesan cheese we used as a garnish. Other than that, not a great deal to recommend this one...

Potential Improvements? Where do I start? I'd use fewer carrots and likely dice them instead of slicing. I'd use whole cream instead of evaporated milk. I'd like to try kale instead of spinach, or cut the spinach leaves a little smaller before adding them to the pot. And I'd have to find a way to kick up the flavor profile significantly; Lisa made the suggestion that the addition of some white wine to the recipe could help a little.

Polling the Fam: Again, my reaction this recipe was just "meh," and I don't think I'd make it again unless specifically asked. Lisa liked it, but definitely agreed that the improvements above would be needed to make it something for which she'd ask again. Jayson thought it was bland (only "so-so") and was put off by the giant carrots. Hunter liked it overall, but didn't like the carrots and (like me) thought the carrot taste permeated every bite. Fox, unsurprisingly, did not care for it at all, disliking the spinach and the carrots, particularly.

Verdict: Not a fan. (2 stars)

Sunday Soup #48: Lablabi (Chickpea and Harissa Soup)

I've been away a few weeks (yay, holidays!), so the format of this post is going to be a little different... I have a nice long post for you, including the recipe for a great soup (that I think you're going to want to try!) and a link to a recipe for an easy and delicious harissa (i.e., a spicy pepper paste often used in African and Middle Eastern cooking, which can sometimes be difficult to find at grocery stores).

The cultural roots of Lablabi (sometimes Lablebi) are quite interesting, and I encourage you to read about it more when you have a chance. It is most closely associated with being a breakfast dish in Tunisia, but it is also eaten in places like Iraq and Turkey (where it has different names, and some variations, but is essentially the same). For those looking for a better frame of reference, I found Lablabi to be somewhat akin to Japanese ramen: brothy, well-spiced, heavily garnished, with a starchy core ingredient, often eaten as late-night comfort food.

One recent publication I saw called Lablabi "The Best Soup in the World," so it caught my interest... But, did it deliver?

This recipe came from: Recipes for Lablabi can be found on multiple sites (such as http://www.slowburningpassion.com/lablabi-chickpea-soup-tunisians-eat-breakfast/ and http://www.seriouseats.com/recipes/2013/10/mollie-katzens-lablabi-tunisian-chickpea-soup.html). But, the recipe I liked most was published by (subscription-based) Milk Street Magazine (which has 14-day free site access: https://www.177milkstreet.com/recipes/chickpea-and-harissa-soup-lablabi).

The recipe I am posting for you today is my own spin on the Milk Street recipe, tweaked to suit my normal mode: cheap, easy, and yummy! I'll give you my recipe first, and then finish up with my normal impressions/analysis.

*Pic 1 - https://www.177milkstreet.com/recipes/chickpea-and-harissa-soup-lablabi

First, the recipe:

Lablabi (Chickpea and Harissa Soup)
Cooking/Prep Time: 1 hr 15 mins (unless you're using an Instant Pot)
Serves: 8

Ingredients-
2 cups dried chickpeas (or 4 cups canned) (*chickpeas are also called garbanzo beans)
1 large yellow onion, chopped (I buy the pre-chopped, because onions make me cry)
6 cloves garlic, minced
2 tbsp tomato paste
2 tbsp ground cumin, toasted (see below)
6 tbsp harissa (I couldn't find harissa at the store, so I made my own from a very simple recipe, and it was great! See: http://www.foodandwine.com/recipes/quick-harissa)
96 oz chicken broth
2 tbsp lemon juice
Large French bread baguette
Black pepper, to taste
Kosher salt (used at various steps; see below)
Olive oil, extra virgin (used at various steps; see below)

Suggested Garnishes (some traditional, others suggested by me)-
Hard- or soft-cooked eggs, halved
Capers
Kalamata or pitted green olives
Flat-leaf parsley
Cilantro
Sambal oelek chili paste
Leftover harissa and/or olive oil
Toasted cumin
Lemon wedges
Greek yogurt

Preparation-
1. If you are using dried chickpeas, soak them overnight (or up to 24 hours, if you have the time) in an uncovered bowl, at room temperature, using 2 tablespoons Kosher salt dissolved into enough water to keep the chickpeas immersed. If you need to save time, go for your favorite brand of canned chickpeas (note the quantity differences above). However, full disclosure, the Milk Street version of the recipe offers the following tip: "Don't use canned chickpeas in this soup. Cooked dried chickpeas - which should be soaked for at least 12 hours - are key to the robust broth."

2. Toasted Cumin: You can toast cumin seeds and grind them, but I cheat by just adding ground cumin to a dry non-stick skillet over medium heat and stirring continually (a wooden spatula is great for this!) until the powder darkens to a deep golden brown. It doesn't take very long...

3. In a large soup pot or dutch oven, sauté the onion in 2 tablespoons of olive oil until the pieces turn translucent. Add the garlic and stir until fragrant. Add the tomato paste and stir until it coats the onion/garlic mixture and slightly browns. Stir in the toasted cumin and harissa, stirring until fragrant and coating the ingredients. Add the chicken broth and (if necessary) deglaze the pot.

4. Add the chickpeas to the pot and quickly bring to a boil. Reduce heat to medium and simmer uncovered (stirring occasionally) for about an hour. (*You are really just trying to make the chickpeas tender, so if you are using canned chickpeas, or making this using an Instant Pot, you may adjust the cooking time accordingly).

5. Bread: A key ingredient in this dish is the bread. Traditionally, as a breakfast soup, stale bread from the day before is often used. However, I really liked making my own softly fried bread, as I feel like it added a lot of flavor. While the soup is simmering, cut a large French baguette into 1/2" slices, and then hand-tear those slices into smaller bite-sized pieces. Over medium heat, bring 3 tablespoons olive oil and 1 teaspoon Kosher salt to temperature in a non-stick skillet. Add the bread pieces to the skillet and stir until the bread has absorbed most of the oil and picked up a LIGHT crisp/toast (we are just trying to approximate the texture of stale bread). Repeat as necessary until all bread is toasted and (once cool) put the bread/croutons aside in a bowl.

6. When the chickpeas are tender, turn off the heat, add the lemon juice and additional salt/pepper (to taste).

7. Serve by placing a handful of the lightly fried bread pieces in the bottom of your bowl and ladling the broth and chickpeas over the top. Then, go crazy with your garnishes to suit your tastes!



General Thoughts: Although the recipe above seems big (and a little scary - i.e., toasting cumin, frying bread, etc.), it did not take a great deal of time to prepare it. Really! Even making my own harissa took me less than 10 minutes... All together (not counting soaking the chickpeas), I think everything could be prepped in about 30 minutes (then about an hour for the cooking, of course). So, while it is not super-quick or brainless, it is a recipe that will deliver quality (and exotic flavor) in exchange for minimum/medium effort.

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

The flavor of this soup was amazing! Albeit, some of it was derived from my chosen garnishes, but that's part of the adventure... The exotic and rich harissa and toasted cumin flavors, contrasted with the acidic and salty flavors of the lemon juice and olives, combined to impart the starchy bulk (i.e., the chickpeas and toasted bread) with palate pleasing yumminess in every single bite.

The bread, believe it or not, was a particular standout in this dish... The texture, after soaking in the broth for a few minutes, was perfect! Not too soft, but not really crispy, and full of flavor from the salt/olive oil combo used to lightly toast it. It was not unlike a good bowl of French onion soup, where a tasty piece of French bread (seasoned with some garlic salt and covered with the right cheese) can really bring the bowl together.

Potential Improvements? Since the recipe I printed for you above is my own take on other Lablabi recipes I've found, and written to suit my tastes and tendencies, it already incorporates any of the changes/modifications I would suggest.

Polling the Fam: I thoroughly enjoyed this soup, and I feel like it is one of the best I've made in this project so far! I will definitely be making it again. Becky, my sometimes-picky wife, was the big surprise... I thought she'd think this soup was "just okay," but she really liked it and went back for seconds! She thought the chickpeas were a little undercooked, but she made special mention of the bread and said she'd definitely eat it again. Hunter also really liked it, loving the garnishes and saying he thought the bread and lemon juice were both particularly important to the overall dish. He, likewise, said he'd like to eat it again. Fox, my pickiest eater, simply grunted and said, "I don't care for garbanzo beans." So, you can make of that what you will...

Verdict: Loved it! (5 stars)