Sunday Soup #99: Smoky Lentil and Potato Soup

This week's recipe is somewhat unique in that it combines lentils and potatoes in the same soup, which I've not often seen. The recipe appeared to be vegetarian/vegan-focused, so lentils (being a good source of protein) would fit the bill there quite nicely, while the potatoes are cast in the grain/carb role. I, however, am a meat-a-saurus and could not resist adding some tasty animal-based protein in the form of bacon! Did the lentil-potato-bacon combo nail it or miss the mark? Let's see...

This recipe came from: https://www.melskitchencafe.com/smoky-lentil-and-potato-soup/

*Pic 1 - https://www.melskitchencafe.com/smoky-lentil-and-potato-soup/

Variations from Recipe as Written: I doubled the recipe and followed the instructions for Instant Pot preparation. My family loves a good, strong smoky flavor, so I used smoked salt. The recipe called for brown and red lentils, but the supermarket only had brown, so that's what I went with. And, as previously mentioned, I added bacon (about 1 pound of bacon per single version of the recipe), which allowed me to sauté the veggies in the bacon grease (rather than using olive oil). Finally, even though it said spinach or kale was optional, I added about half the (baby) spinach it called for.

General Thoughts: The prep on this one was pretty simple, particularly since I used a mirepoix mix (diced onions, carrots, and celery), so no chopping was required for those items. I had to do a bit of chopping on the potatoes, spinach (which was optional), and bacon (which I added to my version of the recipe), but it went very quickly. And, as usual, the cooking was a snap in the Instant Pot, requiring only three minutes at high pressure, followed by a quick pressure release.

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

As you would expect, the soup was very hearty and quite filling. The lentil/potato combo gave each bite a "weight," even though I would still call this a brothy dish. Many lentil soups I've had are thick and creamy, often calling for a portion of the soup to be puréed (such as with an immersion blender) to thicken it up. However, this soup (much to my surprise and enjoyment) had a broth more consistent with a hearty vegetable beef soup than with something like blended pea soup.

The taste was likewise very solid, and it was (I am assured by Lisa) even tastier leftover. I tasted the soup in the pot before I served it, and added a fair amount of salt and cracked black pepper. But, once I felt it was properly seasoned, it was quite enjoyable. The addition of bacon was definitely the right choice for me, as it added a deep, rich savoriness that complimented the smoke and spice, as well as adding a different texture. Finally, I know it sounds crazy, but I got a small hint of lemon in my bowl... Whether from the lentils, the spinach, or one of the spices, it was so surprising and tasty that I found myself wanting more of it.

Potential Improvements? I think next time I make this one, I'll add even more bacon (or, better yet, use a smoked pork shoulder instead of bacon) to make it a bit meatier. And, because the subtle lemon flavor was so much of a pleasant surprise, I might try adding an actual tablespoon of lemon juice to the whole pot.

Polling the Fam: I liked this one and, since it can be made vegetarian/vegan to suit those tastes, it is quite versatile, so I'd definitely make it again. Jayson thought the soup was hearty and filling, but kind of unremarkable beyond that, and added that he thought it needed more meat. Lisa really liked it, found it hearty and filling, and thought ham would be a good meat choice. Andrew thought it was really good, making particular mention of the bacon. And Fox, our picky eater, said he didn't care for it much because it wasn't his kind of soup.

Verdict: Liked it. (4 stars)

Sunday Soup #98: Dill Pickle and Brat Soup

This week's soup was a little unorthodox because of its signature ingredient: dill pickles! Some of you may remember that I tried a Polish Dill Pickle Soup recipe a few years ago (https://soupersleuth.blogspot.com/2017/08/sunday-soup-7-polish-dill-pickle-soup.html) with pretty decent results... I gave that one 4-out-of-5 stars, but only after I added my own chicken (which the original recipe did not call for) and a shot of vinegar to each bowl. Since then, I have been on the hunt for another pickle-based soup recipe that I thought might knock it out of the park. Did this one deliver? Let's see...

This recipe came from: https://theviewfromgreatisland.com/dill-pickle-and-brat-soup-recipe/

*Pic 1 - https://theviewfromgreatisland.com/dill-pickle-and-brat-soup-recipe/

Variations from the Recipe as Written: It's not really a departure from the recipe since, as written, it offered instructions for multiple cooking methods, but it is worth mentioning that I used the slow cooker method. I used dried dill instead of fresh because the market was out of fresh dill (I substituted in a ratio of 1 tsp dried per 1 tbsp fresh dill). And, I used 4 brats instead of 3 because I like my soups meaty (and I used Johnsonville Beer Brats, which I grilled on the BBQ before slicing for the soup).

Before I move on to talking more about the soup prep, its taste, etc., I want to give a shout out to the crostini my buddy Bill made to go with the soup (and serve as the main dish for those diners who couldn't stand the thought of eating a "pickle soup"). Look at that picture! Sourdough rounds, topped with havarti or mozzarella and a variety of other toppings (including minced garlic, roasted red peppers, bacon, or garlic sausage), all crisped to perfection in the air fryer/toaster oven; my mouth is watering just remembering it!

Pic 2 - Pic of Bill's crostini

General Thoughts: This soup took a medium amount of work to prep. Chopping the onion and pickles (and fresh dill, if you use it), grating the carrot, dicing the potatoes, and grilling then slicing the sausages all took a bit of time, but I am confident it would feel like much lighter work if you had a kitchen helper. :-) And, using the slow cooker method made the actual cooking a snap, as well as producing terrific results in both the texture and taste of the final product.

*Pics 3, 4, & 5 - Pictures from when I made it

This soup was pleasing to multiple senses... Flashes of green and red poked through the surface of the creamy broth, all speckled with dill, and it enticed the nose with a subtle, but distinctly fresh, aroma. The textures were also a delight as, similar to the last soup I made (https://soupersleuth.blogspot.com/2020/01/sunday-soup-97-carne-en-su-jugo.html), it had a little of everything: liquid broth, tender potatoes, chewy-crumbly sausage, and crisp veggies. But, how did it taste?

Um... D-LISH-USS!! It was delightfully creamy, hearty, brothy, and chunky, in all the right proportions. Make sure you get the salt and pepper right (I winged it with a bit of cracked pepper and about 3 tbsp of kosher salt, both added near the end of the cooking process), and your mouth is in for a flavorful treat. Even if pickles aren't usually your thing, I'd recommend you at least try this one. But, if you have a pre-established serious aversion to dill pickles, I'd steer clear, as there is no doubt this is a pickle soup.

One final word about your choice of pickle for this soup... Using a "clean" pickle, in my opinion, made a huge difference to the taste and texture of this dish. I used Grillo's Pickles (https://www.grillospickles.com/products), which are sold all over (e.g., Target, Costco, BJs, and probably your local grocery store), usually in the refrigerated section. Grillo's are packaged raw in a brine that is so clean and clear that I can take small sips of it straight. This is in stark contrast to the average jarred pickles found on the supermarket shelves, which can be colored an unreal shade of yellow-green and swimming in a brine that is overly salted and almost caustic. PLEASE don't do that to yourself or your family in this dish...

(*Update: This one was also spectacular as leftovers! Wouldn't you agree, Bill?)

Potential Improvements? I would not hesitate to make this one exactly the same way again!

Polling the Fam: Of our six diners, only three of us tried it... But, I loved it (duh!), Bill loved it, and Sheila really liked it. Not really anything else to say!

Verdict: Loved it! (5 stars)

Sunday Soup #97: Carne En Su Jugo

If you follow my soup posts, you probably know I am a fan of "big" flavors... Complex, layered, spicy soups, in particular, tend to intrigue me more than things like, for example, a simple potato chowder or chicken soup. Enter this recipe for Carne En Su Jugo...

My friend and frequent soup buddy, Lisa, sent me this recipe and suggested we try it. I was immediately sold! "Carne en su jugo" can be translated from Spanish as "meat in its [own] juice" and is, according to many websites, a relatively new dish originating in the Mexican State of Jalisco (specifically, Guadalajara) in the late-50s or early-60s. This soup combines various savory ingredients in a single bowl (the core of which includes beef, beans, bacon, and tomatillos) to produce a Mexican comfort food touted (by some) as a hangover cure. I didn't plan on putting its purported curative properties to the test this weekend, but I was interested in how this soup would taste!

This recipe came from: https://inmamamaggieskitchen.com/carne-en-su-jugo/

*Pic 1 - https://inmamamaggieskitchen.com/carne-en-su-jugo/

Variations from the Recipe as Written: I made two major changes (additions?) to this recipe that I think made a big difference... First, I made pinto beans from scratch using my wife Becky's simple (but delicious) recipe: 1) Soak the dried pinto beans overnight; 2) Add the beans to the slow cooker with ham hocks and smoked salt; 3) Add water to just cover the beans in the cooker; 4) Cook the beans on Low for 6+ hours (or until the beans are the desired texture). Second, I pre-marinated the meat overnight (to increase flavor and tenderness) using a marinade I developed for my pozole recipe: 1/2 tbsp garlic salt, 1 tbsp cumin, 1 tbsp liquid smoke, 1 tbsp lime juice, and 7 tbsp water. Other than those significant changes, I followed the recipe pretty closely.

Pic 2 - Picture of my homemade pinto beans

General Thoughts: This soup took a bit of prep, but that was primarily due to my marinating the beef and making homemade pinto beans. If you choose to forego the marinade, use canned (i.e., heat and serve) pinto beans, and ask your butcher to cube the beef for you when you buy it, all that is required is a bit of chopping on the bacon and just enough cutting on the veggies to make them fit in the blender. Everything else (e.g., cooking the bacon, heating the beef to release its juices, puréeing the tomatillo/veggie mixture, etc.) is pretty low intensity.

*Pics 3, 4, & 5 - Pictures from when I made it (*Photo credit for pic #5 to family friend Andrew)

Wow, where to start? The mouthfeel and texture of this soup were excellent! The beans helped make the soup hearty and filling, while its various ingredients (and garnishes) provided terrific variety in each bite: brothiness (water, bouillon, tomatillo/veggie purée), tenderness (pinto beans), chewiness (bacon, beef), and crunchiness (radishes, scallions) were all present. But, before I move on to the taste, it is worth mentioning that the chuck roast was a bit too chewy, despite the tenderizing provided by pre-marinating. The beef is actually only cooked for about 30 minutes total in this recipe, which was clearly not enough to adequately breakdown a tougher cut like chuck roast. This was a small quibble, however, as simply choosing a different cut of meat (such as stew meat or a leaner cut of beef, like hanger, flank, or sirloin steak) would have made this a non-issue.

The taste was, likewise, very good as the soup provided a symphony of different flavors. The broth was very rich, thanks to the bacon and beef "juice," and the tomatillo/veggie purée provided a good depth of flavor, which included a "freshness" and decent spice. I took a chance by using two serrano chiles, as BFF Jayson is sometimes very sensitive to spice, but he opined that the soup had the perfect level of heat for him. Immediately, when I tasted the soup out of the pot, I thought it lacked a little "bite," which I felt it needed to cut the richness of the beef and bacon. However, adding a tbsp of apple cider vinegar to my bowl was perfect, opened up the other flavors nicely, and gave me exactly the taste I was looking for! This sentiment was echoed by the rest of my diners, who all thought the soup was very tasty but that it was taken to "the next level" by a bit of vinegar.

Potential Improvements? This is one of those rare soups that is terrific just the way it is but that I also think could be even better with some simple changes... First, I'd definitely use a more tender cut of beef than chuck roast (such as stew meat or a leaner cut, like hanger, flank, or sirloin steak). Second, I'd lessen the amount of water added to the pot by 1 cup (i.e., I'd use 3 cups instead of 4) in hopes of helping the tomatillo flavor shine through a bit more. Third, I'd add some apple cider vinegar to the pot (about 4 tbsp for a single batch) to give the soup a bit more contrast, as well as ensuring I had vinegar (and/or a high-quality, vinegary tomatillo salsa) available for my diners, so they can doctor each bowl to their personal taste. Finally, I'd make additional garnishes available for guests, including (but not limited to) chopped cilantro, lime wedges, radishes, bacon, angel hair cabbage, chopped fresh or dried chiles, chicharrones, tortillas, and grated cotija cheese. 

Polling the Fam: I loved this one and can't wait to make it again with the above changes. Becky really liked it, repeating the comments regarding the cut of meat, and said she thought marinating the beef was important to the soup's overall flavor. Jayson loved it, thought the vinegar strengthened the overall flavor, and suggested decreasing the amount of water. Lisa said she really enjoyed it and echoed comments about the vinegar and cut of meat, but said she (personally) thought the bacon might have been too much. Andrew loved it and used hot sauce to up the level of heat in his bowl. And, Fox thought it was tasty, even though he is not a huge fan of beans, in general.

Verdict: Loved it! (5 stars)