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)