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)