Sunday Soup #96: Roasted Garlic and Potato Beer Cheese Soup

This week, I (apparently) set out to answer the question, "Is it possible to have too much of a good thing?" When I saw this recipe, I was very excited to find out what could be done with roasted garlic, and how that ingredient, in particular, could turn a "that's good" soup into a "wow" soup. But, did I overdo it? Let's see how this interesting vegetarian selection turned out...

This recipe came from: http://thebeeroness.com/2014/09/24/roasted-garlic-potato-beer-cheese-soup/

*Pic 1 - http://thebeeroness.com/2014/09/24/roasted-garlic-potato-beer-cheese-soup/

Variations from Recipe as Written: I doubled the recipe. And, I used four packets of pre-roasted Christopher Ranch garlic cloves (http://www.producenews.com/category-list/12756-christopher-ranch-s-roasted-garlic-is-ready-for-its-close-up), which they carry at our local grocery stores. It probably wound up being almost twice as much roasted garlic as the recipe calls for but, since I live in the "Garlic Capital of the World," I'm not normally bothered by more garlic than is strictly necessary. :-) More on this later...

General Thoughts: Admittedly, I eliminated a good bit of the prep work by using the pre-roasted garlic. The recipe's first three steps walk through roasting garlic in your oven at home, but I was interested in saving 45-60 minutes. Once the roasted garlic was mashed, the recipe needed some additional chopping on the onions, carrots, and potatoes, but between me, Becky, and Lisa, we made short work of it. After the prep was done, the actual cooking was a snap, taking less than 30 minutes total.

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

This soup turned out okay but was... complex. First, the good: The soup was creamy, hearty, and super filling. And, it smelled delicious!! If you like the smell of roasted garlic, then you're going to be in heaven because, by the time it was done cooking, the whole kitchen was a terrifically pleasant place to hang out. The soup also had a very strong garlic taste, which is a definite plus for garlic lovers!

Despite the positives, there were also several things that could have been better. For example, the very strong garlic taste... I know, I know, I listed that as a positive (because, for me, it was), but it was bordering on overpowering if I am being honest. I think there were two reasons for this: 1) Yeah, I used a lot of garlic (almost twice what was called for); and 2) The roasted garlic was the only flavor that was really discernable. Other than the garlic, the soup was fairly bland and devoid of any real flavor contrasts, leaving me wanting more "sharpness," a "bite" to make the soup more interesting and less homogenous. Unfortunately, the same could be said of the soup's texture, which was uniformly soft and fairly uninteresting.

Potential Improvements? Lisa and I had several thoughts about how this one could have been better... First, we agreed that adding some bacon would make a huge difference by providing added taste (e.g., saltiness, smokiness, and something different than dairy and potato), as well as providing a bit more texture. Second, leaving the onions and carrots a little more al dente, and even adding a bit of celery, could also help the flavor and texture profiles. Third, we'd like to see what it would taste like if we used an extra sharp white cheddar instead of the regular mild yellow cheddar cheese. Fourth, adding some additional garnishes designed to (again) create more flavor contrasts, such as some salty croutons, some scallions (aka, green onions), and a good hot sauce, would be welcome. And, finally, using a little less roasted garlic (maybe, about 1/3 less) would probably serve to help the other flavors emerge.

Polling the Fam: I liked it well enough (and a little more even when I had it leftover today), but I would be eager to try it again with the above-suggested improvements. Jayson said he didn't really care for it, citing a garlic aftertaste that was too intense and a little "off," but agreed that bacon would have made a big difference. Lisa thought it was "good" but that it could use some big upgrades (e.g., more substantial veggies, bacon, etc.). And, Hunter, did not care for it, saying it was too thick and had some flavor that he couldn't pinpoint but didn't like.

Verdict: It was okay. (3 stars)

Sunday Soup #95: Corn Soup with Chipotle Sour Cream

A second dinner engagement this past weekend led me to search out a soup that could be paired with a nice, slow-cooked pork loin, seasoned to perfection by a masterful grill cook. The majority of soups I choose are not intended to be a side dish, served as a complement to a more substantial main course. However, this week's selection seemed like it would work equally well as a vegetarian main dish or (in smaller portions) alongside the meatier main course, which is what I prepared it for, this weekend.

This recipe came from: https://www.littlethings.com/fall-soup-recipes/14 (go to recipe #14 on the webpage)

*Pic 1 - https://www.littlethings.com/fall-soup-recipes/14

Variations from Recipe as Written: I doubled the recipe, and I puréed the soup using an immersion blender (more on this later). That's it!

General Thoughts: Both the prep and the cooking on this one were pretty simple, making this soup an ideal choice for a weekday night meal or quick dinner party side dish. The onion and chipotle peppers needed to be chopped, but that was about it. You could use fresh corn cut off the cob if you desired (I used bagged frozen kernels), but that would certainly take a larger time investment on your part. Cooking was also a snap, as it took less than 20 minutes total on the stove to finish this one up!

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

The soup shown in the picture from the website is a bit lighter (whiter?) than mine looked when I made it, but I may have been able to achieve the same color using white corn instead of yellow. They were also a bit more artful with their sour cream/adobo swirls on top, but (*shrug*) I'm just a dude, not a professional food stager, and I think mine came out looking okay. :-) So, what did it taste like?

It was yummy! The supporting flavors, such as all the spices, the garlic, and the lime juice, shined through and were (surprisingly) not completely dominated by the corn flavor. This was an important thing for me, as too many corn soups are so corn-forward that you might as well just be eating creamed corn (read: BORING!). It was even better when I dolloped the chipotle-sour cream mixture into my bowl, resulting in a creamy, spicy, interesting corn soup that went very well with my host's southwest-spiced pork loin. (*If you aren't so keen on spicy food, you might want to stick with plain sour cream rather than the chipotle mixture; however, that would be cutting out a key ingredient, so maybe just lighten up on the chipotle a little.)

A quick note about the consistency of the soup... The recipe instructed, "Working in batches, purée soup in blender until smooth." I was going for speed, so I used an immersion blender dropped straight into the pot on the stove. In hindsight, I think that was a mistake, as the soup was not quite as smooth as I would have liked.

Potential Improvements? When I make this one again, the only thing I'd do differently is purée it in a highspeed blender to give it a smoother texture.

Polling the Fam: I liked this one and thought it was perfectly suited as a side dish for this meal. I'd have given this soup 3.5 stars as a main course, and 4.5 stars as the side dish it was, so 4 stars seemed perfect overall! I did not get specific reactions from all of the other diners, but several mentioned that they enjoyed it and everyone seemed fairly happy with it overall, so I'll call that a win!

Verdict: Liked it. (4 stars)

Sunday Soup #94: Instant Pot Broccoli Cheese Soup

As promised, this is the second soup I made last weekend for my diners. I had already made a ham and potato soup (posted as Sunday Soup #93, if you want to check it out too), but my fun friend Lisa also wanted something a little different. Earlier in the week, Lisa sent me a link to a recipe billed as a copycat Panera Broccoli Cheese Soup. Her friend Diane had made it and sent it along with a couple of prep tips she had after making it in her kitchen. Broccoli cheese soups can be a little tricky to get right, but with the ham and potato soup already cooking on the stove, trying this one in the Instant Pot was too good an opportunity to pass up.

This recipe came from: https://thebellyrulesthemind.net/broccoli-cheese-soup-recipe/

*Pic 1 - https://thebellyrulesthemind.net/broccoli-cheese-soup-recipe/

Variations from Recipe as Written: Following one of Diane's suggestions, I sprinkled the cornstarch (which I used as a thickener since Lisa really doesn't eat wheat flour) on top of the veggies in the Instant Pot and did not stir the ingredients before bringing the pot up to pressure. And, I used regular vegetable stock rather than low sodium.

General Thoughts: The prep for this soup was super easy and fast, particularly since I used the pre-cut broccoli florets and pre-chopped onions. All it took was a little chopping on the carrots, and I was all set! Once everything was in the pot, I sealed it, brought it to pressure, let it cook for just one minute, and then let the pressure release naturally; all-in-all, it was in the pot for about 35-ish total minutes from lid-on to lid-off.

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

I have to admit, I was pretty surprised when I opened up the lid! I expected to see huge chunks of broccoli and veggies that I was going to have to hit with the immersion blender to make platable. But, when I mixed in the cheese and milk, the veggies (including the titular broccoli) were so tender that the consistency became quite smooth. Success! However, the cornstarch had clumped rather unappetizingly. I am not sure if it was because of the way I left it sitting on top when I sealed the pot, or if wheat flour would have done better, but it stayed a little clumpy even though I attempted to break up the random starch "balls" before serving.

This soup was tasty and consistent throughout. The broccoli taste was just the right level for a soup like this, and it tasted adequately cheesy. It was a little bland without some additional garnishment (I went for more shredded cheese and hot sauce in my bowl), but that is a small quibble. I enjoy strong flavors, so the way I fixed up my bowl might be a bit much for some folks, but the base soup starts as a relatively blank canvas that your guests can doctor up how they see fit!

Potential Improvements? When I make this one again, I will add some additional salt and pepper to the pot for a bit more flavor, with a sprinkle or two of crushed red pepper flakes. I'd also like to try an extra sharp cheddar cheese to make the taste a bit more dynamic (which is something Diane had mentioned, as well).

Polling the Fam: I really liked this one and would make it again. Jayson really liked it but thought it could have been a little creamier. Lisa also really liked it, saying it had good flavor, but she also suggested adding some additional salt to the pot. And, Hunter thought it was "definitely good" and said he had no complaints.

Verdict: Liked it. (4 stars)

Sunday Soup #93: Easy and Comforting Ham and Potato Soup

*singing* Hot soup boiling on an open fire... Ham smells nipping at your nose...

Haha, or something like that...! We are getting deep into December now, and this month was made for soup! This ham and potato soup is actually one of two recipes I made last weekend (the second was a broccoli cheese soup that I'll add as Sunday Soup #94 in a separate post). The name promised it would be "Easy and Comforting," but did it deliver? Let's see...

This recipe came from: https://bakingmischief.com/2016/02/08/easy-and-comforting-ham-and-potato-soup/

*Pic 1 - https://bakingmischief.com/2016/02/08/easy-and-comforting-ham-and-potato-soup/

Variations from Recipe as Written: I used a whole pound of ham because we like our soups meaty. :-) That's it!

General Thoughts: The prep on this one was decently easy, as the name suggested. However, anytime you have to peel and dice potatoes, it can be a little mind-numbing. I know, I know, two large potatoes aren't that many, but all things are relative. :-) There was also a fair bit of other chopping to be done, with the ham, celery, and onion all needing to be diced, but it went pretty quickly.

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

The consistency of this soup seemed to be spot on and akin to a perfect potato chowder. It was neither thick or gloppy nor too brothy. Each bite was velvety and smooth, containing a good mix of chunky ingredients in every spoonful. As a result, this soup was hearty, filling, and a great fit for a cold winter evening.

The soup's basic taste profile was solid, savory and meaty. However, beyond the raw tastes provided by the individual ingredients, the recipe was a bit bland overall. That sounds like a damaging criticism, but like many other good potato soups, this one can be completely saved with the right additions and garnishes. With the judicious addition of some more salt and pepper, grated cheese, and a few dollops of hot sauce, this soup was a terrific meal!

Potential Improvements? When I make this one again, adding more salt and pepper to the pot is a must, but it may also be helped with a pinch or two of crushed red pepper flakes. I think I would also enjoy some bacon in it (4 slices?), which could have the added benefit of being able to sauté the celery and onion in the bacon grease before adding the other ingredients. Other than that, I'll warn my diners that it may start a bit bland but can be "perked up" with garnishes like cheese, hot sauce, and green onions.

Polling the Fam: I really liked this one and would make it again. Becky thought it was solid but a little bland, suggesting some red pepper flakes and bacon. Jayson really liked it and thought the ingredient proportions were spot on, but he thought it could have been a little thicker. Lisa also really liked it, despite it being a little bland, and (in contrast to Jayson) said the texture was perfect and not too thick. Hunter echoed Becky's exact comments but added that some diced carrots would have been welcome, too. And, Fox liked it, saying he enjoyed how the potatoes and ham complemented each other and that it definitely needed the hot sauce.

Verdict: Liked it. (4 stars)

Sunday Soup #92: Slow Cooker Fall Harvest Pork Stew

Have you ever just gotten into a mood for a particular something... You know, when your stomach radios up to the brain and says, "Hey dummy, it's very Fall-like today, so we need a Fall soup to make it feel right." Don't judge me! LOL

Suffice to say, I was looking for another soup that screamed "Fall!" and stumbled across this Slow Cooker Fall Harvest Pork Stew recipe that looked interesting. I am not usually a fan of squash (a combo of taste and texture issues), but this one just seemed too interesting to pass up. Let's see how it went...

This recipe came from: https://slowcookergourmet.net/slow-cooker-fall-harvest-pork-stew/

*Pic 1 - https://slowcookergourmet.net/slow-cooker-fall-harvest-pork-stew/

Variations from Recipe as Written: I added an extra tsp of chipotle powder (because we like things spicy) and a tsp of smoked salt (because we like things smokey, and I thought a little more salt would help balance the sweetness of the apples/squash). That's it!

General Thoughts: Anytime a soup is bound for the slow cooker (aka, the Crock-Pot), it is probably going to be pretty easy to make. The prep for this one was, indeed, fairly simple, primarily because I used pre-diced carrots, pre-cut squash, pre-diced onion, and pre-cubed pork. The only prep that took me any real time was peeling and dicing the apples. This soup was also fairly economical to make, as all of the ingredients are fairly common and easy to obtain at your local supermarket.

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

The taste of this one was decent if a little bland for me. It was hearty, warm, and very Fall-like, so it fit the bill there. But, as the recipe stated, it was a little sweet (where I much prefer savory). The taste of the apples, squash, and carrots was pretty well-balanced with the pork, with none of the tastes overpowering the others. The broth was my favorite part, and it was what most reminded me of Fall; I could taste the apples, squash, and herbs in each bite. The pork was tender enough (I slow cooked it for eight hours) but not-yet falling apart. I think I would have preferred it to be even more tender, closer to a pork roast before it is shredded so that the pork almost melted in my mouth. Finally, I wish I could say this soup made me a squash lover but, sadly, squash remains my nemesis, as I had trouble getting past its texture in this recipe as well.

Potential Improvements? I'd, personally, swap the squash out for potatoes, but if squash is your jam, drive on! I'd love to see how this one tastes with a shot or two of apple cider vinegar to further cut the sweetness. And, I think I'd make it even a little saltier, possibly by way of marinating the pork in a complimentary savory mixture (maybe something like this one, from Ina Garten: https://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe-1948375).

Polling the Fam: All in all, this was a decent Fall selection, and I'd make it again (trying some of my above potential improvements) if the mood struck me. Becky, who digs squash, really liked this one and wanted to go back for seconds (which is why I gave it 4 stars instead of the 3 it was destined for if I'd eaten it alone). Fox really didn't care for it, but that is not a surprise given its ingredients.

Verdict: Liked it. (4 stars)

Sunday Soup #91: Instant Pot Crack Chicken Spinach Soup

How does the classic literary quote go? "It was the best of soups, it was the worst of soups..." Yeah, I'm pretty sure that's accurate... 😆 Well, whether that's how it goes or not, that might be a good way to describe this past week's Sunday Soup. I wasn't specifically drawn to this one for any particular reason, but it looked yummy and was in the batch of choices I sent to my friend (and frequent dinner guest) Lisa for her to pick through. She picked it, we made it, now I get to review it... Check it out!

This recipe came from: https://www.eatwell101.com/instant-pot-crack-chicken-soup-recipe

*Pic 1 - https://www.eatwell101.com/instant-pot-crack-chicken-soup-recipe

Variations from Recipe as Written: We made 1.5x the recipe. We used regular chicken broth instead of bone broth. And, we added an extra cup of spinach, 1.5 cups of broth, and 1/2-pound of chicken (all because of package sizes).

General Thoughts: The prep (getting the ingredients in the Instant Pot, anyway) was very simple... The entire recipe only called for seven ingredients total, and some light spinach chopping was really the only real prep step required. We had to shred the chicken after it was cooked, but that was also a piece of cake using Lisa's favorite electric hand mixer method (similar to this one: https://food-hacks.wonderhowto.com/how-to/make-shredded-chicken-seconds-with-mixer-0172718/).

But, you may be saying to yourself, "Wait, that picture below does not look like an Instant Pot!" You are correct, Intrepid Reader, that is not an Instant Pot... Within 15 minutes of closing the Instant Pot and starting it on its way to High Pressure, it started flashing a "burning" warning and shut itself off. Hmm... I had never experienced anything like it. Sure enough, when I opened it, some of the chicken breasts appeared to have been starting to burn on the bottom of the pot. However, Lisa and I quickly pivoted and transferred the now-hot soup to a pot on the stove to allow the chicken to finish cooking fully. Thankfully, once we salvaged the Instant Pot situation, the rest of the cooking went off without a hitch!

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

It tasted pretty good... It was VERY hearty, creamy, and bacon-y, all of which hit the spot. The cream cheese in the broth made it smooth and delicious, and I found myself wanting more. In fact, that was everyone's biggest comment: it was not nearly brothy enough! It was thick and felt very "heavy" (due to all of the creamy cheese and chicken), feeling more like a dip or a chili than a soup. It makes me wonder how it would taste poured over the top of a baked potato? I am betting, super yummy!

This soup also seemed to be missing enough spice and had a uniformity of flavor that, although tasty overall, made it a little boring. The bacon was a good start but, after that, there wasn't much flavor variation, as the spinach did not really announce itself (we chopped it rather than leaving the baby spinach leaves whole) and the chicken just took on the flavor of the cheese.

In the end, this one seemed like a promising start/base, but I'd definitely want to make some significant changes if I made it again.

Potential Improvements? My suggested changes for this one are numerous and were supported by almost all of my guests for this one... First, it needed more spice and something to diversify the flavor profile; I think I'd like to try adding a can of Ro-tel Diced Tomatoes with Chiles (they make them with Green Chiles, Chipotle Peppers, Serrano Peppers, and Habanero Peppers, so pick your poison!) to provide both taste and texture upgrades. Next, it definitely needs more broth and probably had too much chicken. So, looking at the original recipe, I'd likely double the amount of broth (to 3 cups) and reduce the amount of chicken by 1/4-to-1/2 a pound overall. Finally, I'd probably increase the amount of spinach by at least another cup.

Polling the Fam: I thought it was tasty and that it had good potential, but if I make it again I'll make all the changes noted above. Becky thought it needed more broth, less chicken, and more spice, but she also thought it was a good base. Jayson echoed that it was tasty but needed more broth and spice. And, Lisa thought more broth, less chicken, less bacon (heresy!), more spinach, and adding some onions would be the winning combo.

Verdict: It was okay. (3 stars)

Sunday Soup #90: Basler Mehlsuppe (Basel Flour Soup)

This week, I learned that I am headed to teach a class in Switzerland early next year... So, naturally, I started researching Swiss food! There were plenty of references to fondue and sausage, of course, but I was surprised to find that Switzerland has quite a soup culture, as well.

A classic Swiss soup, traditionally served around Fasnacht (better known to English speakers as Carnivál or Fat Tuesday, marking the start of the Lenten season), is called Basler Mehlsuppe (or, Basel Flour Soup). In the city of Basel, in particular, they host a Carnivál parade at 4 a.m. on a Monday before Lent (usually in February or March), and the Mehlsuppe is eaten in the morning after the parade. There are several versions of the origins of this particular tradition, but the website https://www.helvetickitchen.com/recipes/2016/2/15/baslermehlsuppe presents this version: "The most common origin story involves a chatty cook who burnt the flour for the soup during preparation. Instead of starting again, the mistake was added to the dish and met with great success."

Although it is currently November, I'll be headed to Switzerland around Lent next year, so I thought this would be an interesting recipe to try. :-)

This recipe came from: https://www.allrecipes.com/recipe/13219/basler-mehlsuppa/

Variations from Recipe as Written: None.

General Thoughts: This soup was extremely easy to prepare and inexpensive to make, requiring only eight ingredients (most of which I - and probably you - regularly keep in the pantry). Slicing one onion, shredding a bit of cheese, and toasting the flour was really all it took! As written, the recipe seemed to make about four servings, so you may need to double or triple it if making for a crowd.

*Pics 1-4 - Pictures from when we made it

This soup was interesting in that, despite the simple ingredients, there were a lot of different tastes (and textures) going on. The toasted flour was the real star, adding a rich, comforting taste that was fairly unique. The gruyere was also important as it added some saltiness and creaminess to the soup. I could definitely taste the red wine but found myself wishing that flavor was even a bit stronger. Sadly, the overall taste profile was a little bland, but that could be helped by being a bit more aggressive with the salt, pepper, and wine.

The texture was also a little odd... The thick wheat bread the recipe called for at the bottom of each bowl was alternately mushy and firm/spongy, as well as having some whole grains that made it "feel" and taste a little nutty.

I think this one is a bit better suited to being a side dish than a main course, particularly since it did not contain any protein. And, in the end, other than the unique toasted flour, there seemed to be little difference between this recipe and a middle-of-the-road French onion soup.

Potential Improvements? There was quite a bit to improve on with this one, in my opinion... If I make it again, I will likely swap out the wheat bread for a slice of sourdough. In addition, some more salt and pepper, a bit of rosemary or thyme, and a couple of extra splashes of red wine would serve to give the dish some additional flavor.

Polling the Fam: I thought it was not bad, overall, but I'd probably not make it again except as a side dish or for a theme meal, and then only with my above-noted changes. Becky was turned off by the nutty taste and odd texture of the wheat bread. And, Fox said he really didn't care for it, also primarily due to the bread.

Verdict: Not a fan. (2 stars)

Sunday Soup #89: White Bean and Sausage Soup

HAPPY HALLOWEEN!!

I love cooking for crowds... This past weekend, we were invited to our good friends' house, who were throwing what was essentially a celebration of life party, just for the pure joy of it! <3 My buddy, Bill, wanted to BBQ (because it makes him happy) and put on a terrific grilled meat spread, including beef, lamb, and the best grilled pork loin I've ever eaten. He asked if I would make a soup that made it feel like Fall, and I was only too happy to oblige. I love command performances!!

This recipe came from: https://www.foodnetwork.com/recipes/ree-drummond/white-bean-and-sausage-soup-7150550

*Pic 1 - https://www.foodnetwork.com/recipes/ree-drummond/white-bean-and-sausage-soup-7150550

Variations from the Recipe as Written: I made 1.5x the recipe. I used "mild" Italian sausage rather than "sweet" Italian sausage because it was what my market had available. I used regular chicken broth rather than low-sodium. And, I reduced the amount of (petite) diced tomatoes by about 1/3, since chunks of cooked tomatoes are not usually our favorite thing.

General Thoughts: This recipe was fairly inexpensive, and the prep wasn't too bad. There was a bit of chopping involved (peppers, herbs, onions, and kale), but my sous chef (and Favorite Mother-in-Law) Debby took care of it with ease! Once the ingredients were prepped, a bit of time browning the sausage and sautéeing the herbs and veggies was all it took to get this one smelling delicious.

Also, it's worth noting that this recipe produced quite a bit... I made 1.5x the recipe, and it was enough to feed 10+ people and have plenty of leftovers (which were even better the next day, according to Bill and Sheila). This is a good one for a crowd!

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

In addition to smelling wonderful, it absolutely delivered on taste. The strength of the Italian taste surprised me a bit, but the sausage and fresh oregano and rosemary combined to make every bite delightfully savory and familiar. :-) Overall, the soup was warm, hearty, and comforting... the PERFECT bowl for a cool Fall night!

The parmesan garnish added both a nice visual touch and a bit of saltiness (the kind that only aged cheese can bring). This is also a great soup with which to have a few slices of sourdough baguette handy to sop up the creamy broth.

I won't belabor it any further... Plenty of opinions below to work with!

Potential Improvements? I agree with Bill that a bit of extra texture might have been the only thing that could have made this soup any better. Next time I might try to make some fried sourdough croutons or even use some french fried onions on top to provide just a touch of crunch for something different. Other than that, it was already close to perfect!

Polling the Fam: I loved this one and wish I was eating it right now! I will DEFINITELY make this one again. Becky only ate one bite because she filled up on snacks and yummy meats, but she liked the bite she had. Debby thought it had the perfect mix of spices, and she loved the sausage but thought it could have used even more beans. Bill thought the soup had an excellent texture and beautiful aroma, with a flavor profile that was spot-on. He was also pleasantly surprised by the kale and added that the parmesan was a must for its salty taste. Sheila said she felt the aroma was amazing and a complete game-changer from the minute the soup entered her house. She liked the individual chunkiness of the ingredients and found it perfectly creamy (not too heavy), suggesting it could have been even a little more peppery. Erin thought it was really good, super creamy, and she liked the sausage (although, she wasn't a big fan of the chunky tomatoes). Fedo said it was really good, adding that the sausage was good and not too greasy. He also liked it that the greens (i.e., the kale) were chopped small and that the onions were sliced rather than chopped. Finally, my favorite comment was from Haley, who called the soup "so good" and said the broth was *chef kiss* (you have to imagine the sound!).

Verdict: Loved it! (5 stars)

Sunday Soup #88: Cheddar and Bratwurst Soup with Pumpkin Ale

Good news, everyone...! I made another soup during my recent "Sunday Soup Silence," which I saved to post for you as a second recipe this week!!

Just this past Sunday I was on the hunt for an Oktoberfest-like recipe to perfectly hit the spot on a cool October evening, when I stumbled across this one... It seemed similar to a current 5-star family fave (https://soupersleuth.blogspot.com/2016/10/sunday-soup-18.html), but did it do the job?

This recipe came from: https://theviewfromgreatisland.com/cheddar-and-bratwurst-soup-with-pumpkin-ale/

*Pic 1 - https://theviewfromgreatisland.com/cheddar-and-bratwurst-soup-with-pumpkin-ale/

Variations from Recipe as Written: I made 1.5x the recipe. That's it!

General Thoughts: This soup was fairly easy to make, and the ingredients were fairly inexpensive; the most expensive part was the beer (I used Blue Moon Harvest Pumpkin Wheat). The recipe required some light chopping on the onions, carrots, and potatoes, and a bit of attention to the pot with a stirring spoon at various points, but it wasn't bad overall.

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

I was hoping this soup would feel substantial enough to really warm me from the inside out on a chilly evening (we do have those in California, occasionally), and it did! The soup was brothy, which I enjoy, but also creamy and chock-full of yummy ingredients in each bite. The potatoes and carrots provided some needed bulk and contributed to the soup's heartiness, as well as my satisfaction level.

I was also fairly pleased with the taste of this soup... The pumpkin flavor from the ale was subtle and gave it a very interesting twist. But, full disclosure, I am one of those people who thinks Fall officially starts when Starbucks brings out their Pumpkin Spice Latte, too, so make of that what you will. :-) I did feel like the broth was a little bland before I added the salt, pepper, and bratwurst, but once I dropped those in the pot and brought it back to a simmer, I felt it was properly spiced. I also particularly enjoyed the addition of the fresh chopped dill, which I felt complimented the caraway flavor quite nicely.

Potential Improvements? When I make this one again, I think I will add a bit of ground caraway (maybe 2 tsp), in addition to the normal caraway seeds, to give it a bit more of that German flavor. I also think I'd add a shot (2-3 tbsp) of apple cider vinegar to give it a little more bite.

Polling the Fam: I really liked this one and would definitely make it again. I know, it sounds like a 5-star soup for me (which it was!), but my other diners were a little more ambivalent, thus the 4 stars... Becky thought it had really good flavor but said she would have liked it better without the bratwurst (it was a texture thing). Jayson said he liked it but not enough to have a second bowl, adding that he liked the sausage. Lisa really liked it but said it needed a little more spice (although, she couldn't say what kind of spice it needed). And, Fox, our sometimes-picky man of few words, said it was "okay." :-)

Verdict: Liked it. (4 stars)

Sunday Soup #87: Crab and Shrimp Seafood Bisque

Whew! I can finally see the surface of the water from here... I have been manically juggling work and kid activities for weeks now, but things are starting to ease up a bit, so I have time to post this soup I made weeks ago... Enjoy!

This recipe came from: https://www.thespruceeats.com/crab-and-shrimp-seafood-bisque-3060729

*Pic 1 - https://www.thespruceeats.com/crab-and-shrimp-seafood-bisque-3060729

Variations from Recipe as Written: I did not deviate from this recipe, although I chose to just use crab and shrimp since I could not find any other seafood mix at the market I deemed acceptable.

General Thoughts: Seafood soups, particularly those that call for crab, can be fairly pricey depending on what ingredients you choose to use. You can find crab in many different forms... You can usually get fresh crab from the seafood counter at your local supermarket. Fresh crab is often separated by the type of meat (body meat vs. claw meat vs. leg meat), with each carrying a different price tag (lump meat from the body being the most expensive, fetching north of $20/lb at my local market). However, for many recipes, such as soups, canned crab meat (which is what I chose in this case) from a reputable brand (such as Phillips, Bumble Bee, or Chicken of the Sea) can be a suitable alternative to fresh crab.

Once I had all my ingredients gathered, this soup was fairly simple to throw together... There was a fair bit of stirring and just a little chopping, but that was as rough as it got. A piece of cake overall!

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

I was a bit worried, initially, that the soup would not thicken or provide that "bisque-y" mouthfeel. However, the flour, tomato paste, and heavy cream came together to give this soup the suitably thick, silky texture that is the hallmark of a good bowl of bisque.

I was also pleased that the seafood flavor was forward but not overpowering. A good seafood bisque should not smell/taste like I just walked into a fish market, but I do want to taste the shellfish (because God knows they are the most expensive ingredients in the dish). The shrimp and crab in this soup were a perfect texture and complimented the creaminess nicely.

Despite the right seafood mix, I was a little disappointed with the overall flavor of the dish right out of the pot... While the seafood flavor was there, the other ingredients (in the amounts called for in the recipe) did little to change the soup's overall bland profile. However, I was able to save my bowls by adding another tbsp or two of the dry sherry and a generous dusting of Old Bay seasoning to each.

Potential Improvements? The next time I make this one, I'd add 150% of the sherry called for, as well as additional cracked black pepper and a decent amount of Old Bay (to taste), to the pot before serving. I'd also ensure the Old Bay and sherry were out for my diners to use more if they liked.

Polling the Fam: It was just Fox and me for this one... I really liked it and would make it again for a seafood-loving crowd, but next time that bland flavor needs to be kicked up a notch! Fox (who is just getting into seafood) said he liked it and would eat it again, but probably never request it.

Verdict: Liked it. (4 stars)

Sunday Soup #86: Cajun Shrimp Stew

Last Sunday I prepared a shrimp boil (https://soupersleuth.blogspot.com/2019/08/sunday-soup-85-slow-cooker-shrimp-boil.html), but it just whetted my appetite for another shrimp soup. So, this week I scoured the Internet (for AT LEAST 15 minutes) and found this cajun shrimp stew recipe that sounded yummy! But, would it be as tasty as last week's boil? Let's see...

This recipe came from: https://www.johnsonville.com/recipe/cajun-shrimp-stew.html

*Pic 1 - https://www.johnsonville.com/recipe/cajun-shrimp-stew.html

Variations from Recipe as Written: I have to admit to quite a few departures from this recipe as-written (for a variety of reasons)... First, I used 16 oz of andouille sausage (rather than just 13.5 oz) due to available package sizes. Second, I used diced tomatoes with jalapeños because it is what I had on-hand. Third, I used Gourmet Garden Italian Herbs because the market did not have the GG Oregano variety. Finally, and most significantly, I added four cups (32 oz) of chicken broth, which was not a part of the original recipe; more on that below.

General Thoughts: This recipe was fairly inexpensive, untiiiiiiil I bought the shrimp, but even then it wasn't terrible. A nicer surprise was how easy this one was to prep... A little slicing and sauté on the sausage, a quick dice on the onion, and it was all ready to go into the pot... EASY-PEASY!!

While completing the first part of the recipe, it didn't seem like it included nearly enough liquid to allow it to come to a boil (i.e., "Bring to a boil, cover, lower heat and simmer for 10-15 minutes"). I even had Becky read the recipe to make sure I hadn't missed adding water or broth or something else that would have contributed enough liquid to actually make this a soup or stew (rather than - at best - a slurry). Strangely, the recipe did not include any such liquid ingredient(s), and the meager liquid from the tomatoes and vinegar was just not going to be enough. So, I made the executive decision to add chicken broth to the pot, and I am very glad I did... The addition of 32 oz of chicken broth was the perfect amount to create a brothy (yet, still hearty) soup.

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

Given the simplicity of the ingredients, I was a little worried that the soup would be bland, but my fears proved unfounded. It tasted really good! It was salty and savory, as the andouille sausage and tomatoes with jalapeños gave it a nice kick, and the seasonings (i.e., bay, garlic, cumin, etc.) seemed well balanced. The broth, when tasted by itself, almost had the taste of a yummy bouillabaisse, having picked up some rich seafood flavor from the shrimp.

In the recipe's current format, you may have noticed that it does not include any starch or carb-y bulk (e.g., beans, potatoes, rice, etc.). As such, this one was low-carb, which is great if you are on a diet, and it was still plenty hearty, even without a starchy ingredient. Despite that, we all tried a bowl with some white rice, and Hunter and I thought it was even more delicious!

Potential Improvements? When I prepare this one again, I will definitely make all the same changes (see "Variations" above), including adding the chicken broth. I will likely blend/puree the diced tomatoes. And, I will definitely prepare some white rice on the side, to give people the option to add rice to their bowl if they'd like.

Polling the Fam: Another really solid soup this week... I have been on a roll! I would, of course, recommend this one (make sure you check out my changes!) and will make it again. Hunter thought it was tasty, but said it could have been spiced a little more heavily. He also added that he would have enjoyed it more if the soup was a bit thicker (so, maybe, half the added broth?), more like a stew rather than a soup. Fox thought it was good but said he liked it better without the rice.

Verdict: Liked it. (4 stars)

Sunday Soup #85: Slow Cooker Shrimp Boil

Laissez les bons temps rouler! A shrimp boil is a tasty one-pot meal that can be packed with flavor, bound to please old and young alike... Those that enjoy seafood, anyway.

"Wait," you may be saying to yourself, "a shrimp boil is not a soup! You drain the liquid off before you serve it!!" Well, you're right, you got me! A shrimp boil is not technically a soup. But, it cooks in a (yummy, yummy) broth, and I really wanted to try it, so you're just going to have to deal with it this week! LOL

This recipe came from: https://damndelicious.net/2019/06/21/slow-cooker-shrimp-boil/

*Pic 1 - https://damndelicious.net/2019/06/21/slow-cooker-shrimp-boil/

Variations from Recipe as Written: I used lime juice instead of lemon juice because it is what I had. I also used minced garlic rather than a whole head.

General Thoughts: The prep on this one was fairly simple and straightforward... A quick wedging of the onion, breaking a few cobs of corn into pieces, and some fast knife work on the sausage had me ready to roll. A few swishes and swirls of the whisk later, everything was ready to go into the slow cooker (aka, Crock-Pot). There were a couple of extra steps near the end of the cooking process, but it took pretty low-intensity effort overall.

*Pic 2 - Picture from when I made it

I was a little skeptical about whether the potatoes would be cooked completely, but they came out just right! Bite-sized baby red potatoes might have been an improvement, but the ones I used were tasty enough. The shrimp, likewise, were perfectly cooked with excellent texture. The corn, on the other hand, was a bit underdone; still entirely edible, but they could have used a bit more time cooking in the hot broth.

As far as the flavor, it was solid overall, but not very strong... Being that I enjoy strong flavors, I was counting on a big kick of Old Bay with every bite, but the flavor was more subtle. With some additional sprinkles of the Old Bay and the judicious use of some Frank's RedHot on my plate, though, it was just about perfect!

Potential Improvements? This one was already pretty solid as-is, but next time, I'd leave the corn in a little longer, use baby red potatoes, and double the amount of Old Bay.

Polling the Fam: I found this dish easy to make and tasty overall, so I would make it again, particularly with the improvements above. Jayson also seemed to enjoy it, although I forgot to ask for his specific comments. And, Fox, who had never tried shrimp before, said he enjoyed it.

Verdict: Liked it. (4 stars)

Sunday Soup #84: Creamy Sausage and Tortellini Soup

Hi, Souper Troopers!! I've made a run of really good soup recipes lately, but this past weekend I was feeling in need of some comfort food... I (obviously) wanted to make a soup, and I was specifically looking for something that promised to be yummy, hearty, and good to the last drop. Did this one deliver? Let's see...

This recipe came from: https://lifemadesimplebakes.com/creamy-sausage-and-tortellini-soup/

*Pic 1 - https://lifemadesimplebakes.com/creamy-sausage-and-tortellini-soup/

Variations from the Recipe as Written: I stuck pretty closely to the recipe as written but, because of common package sizes available for purchase at my local market, I use 20oz of tortellini (instead of 14oz) and only 5oz of spinach (instead of 6oz). I was glad I did on both counts!

General Thoughts: The prep on this one wasn't too bad; a bit of chopping on some onions, shallots, carrots, and spinach, but that was about it. However, while this soup did not take a tremendously long time to cook (only 45 minutes or so), the cooking more or less required that I stay right with it the whole time. Browning the sausage, sautéeing the veggies and garlic, slowly whisking in several ingredients, and monitoring heat levels and stirring to avoid scorching required active engagement with the pot for the duration. Admittedly, it was not a tremendous amount of time compared to some recipes, but you can forget going to do other things while your soup slowly cooks away by itself on the stove.

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

This soup proved to be a great choice! I was worried about it being too bland (like a previous tortellini soup choice - https://soupersleuth.blogspot.com/2017/02/sunday-soup-24-creamy-tuscan-garlic.html), but that was not the case. The salt and pepper, when combined with the taste of the mild Italian sausage, gave this soup a terrific savory flavor that made each bite a delight! The soup was hearty and creamy, as advertised, and each tortellini (I used Triple Cheese) helped as much with the soup's texture and mouth-feel as it did with the flavor.

I have to admit that, even though I used an ounce less spinach than called for in the original recipe, when I first dumped the spinach into the pot I thought it would be WAY too much and overpower the rest of the ingredients... But, it turned out to be the perfect amount! Each bite contained just the right amount of the nutrient-packed green leafy veggie, and it added some rich, earthy contrast to the creamy flavor.

Potential Improvements? Next time, I might be tempted to kick up the spice level by using hot Italian sausage (which would be ideal) or some crushed red pepper. But, other than that, this one was super solid!

Polling the Fam: I really liked this one and would definitely make it again (the level of prep/cooking effort notwithstanding). Becky thought it was good but that it could use a little more spice too. And, Hunter really liked it, finding it solid and hearty, and mentioned that the sausage was the star before immediately laying claim to the leftovers.

Verdict: Loved it! (5 stars)