Sunday Soup #116: Chicken Cordon Bleu Soup

Chicken cordon bleu is many people's guilty pleasure (including mine)! Its cheesy, creamy, crispy, savory goodness is something I crave, but I rarely get it because who has the time to slice and flatten and layer and roll and bread and fry and repeat ad nauseum? And, nobody should be made to eat frozen cordon bleu! If you feel the same way then it is time to rejoice because I have found a soup recipe for you!! Frequent collaborator Lisa and I made this soup that definitely scratched the cordon bleu itch, for sure...

This recipe came from: https://carlsbadcravings.com/chicken-cordon-bleu-soup/

*Pic 1 - https://carlsbadcravings.com/chicken-cordon-bleu-soup/

Variations from the Recipe as Written: We doubled the recipe. We used regular chicken stock rather than low-sodium. And, we used a yummy smelling veggie seasoning (from Costo) on the croutons rather than garlic powder and salt. 

General Thoughts: The prep for this recipe was a moderate amount or, as Lisa preferred to call it, "easy+". :-) There were a lot of different ingredients to gather and measure out. The onions, carrots, and celery needed to be chopped, of course, but we probably could have been smarter and just bought the pre-chopped mirapoix mix at the market. The potatoes needed to be peeled and cubed, as well as cubing the ham, but Lisa had some of the rotisserie chicken from Costco on hand, so that only needed a little bit more chopping to create bite-sized pieces. Finally, the recipe said making croutons was optional (do not skip this!), and we chose to cube the bread and make our own rather than buying bagged croutons at the store, so that took a little more work. Soups that take a lot of prep can sometimes fall into the "too much work" category if the taste falls short, but that was not the case with this one...

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

The soup turned out not to be as thick as I expected, which initially led me to worry. I thought that the amount of cheese, the cream, and the added flour and cornstarch would result in a thicker, chowder-like consistency, but this one turned out kind of brothy. However, I thought the consistency was perfect, more like a brothy, chunky bisque rather than a gloppy, cheesy goo. This was another soup that presented a variety of different textures in every bite, which I loved: firm veggies, chewy meat, stringy cheese, croutons that were crunchy on the outside and soft on the inside. Each bite was enjoyable!

And, it tasted great... It really (no exaggeration) tasted like chicken cordon bleu! The chicken and ham flavors shined through, while swiss cheese gave it a bit of tang. The dijon mustard flavor was tasty but very subtle, and I found myself wanting a little more of it. If I had one criticism of this soup it would be that it was just a touch bland for me (I like strong flavors!), but that was easily fixed with some ground black pepper and a few drops of Tapatio (hot sauce).

Finally, I'd be remiss if I didn't add a special note about the croutons... These made the dish! The soup was very solid before, but adding croutons to my bowl, mimicking the fried breadcrumb coating on the outside of a traditional cordon bleu, took it to the next level. Do yourself a favor, DEFINITELY make the croutons and enjoy!!

Potential Improvements? This one was terrific, but I think it could be even better! The only thing it was missing for me was just just a touch more spice/salt and a little bit of a vinegary, mustard bite. When I make this one again, I think I am going to double (or even triple) the dijon mustard in the pot, which should really help all the flavors "pop" a bit better.

Polling the Fam: For me, this was the second nearly perfect soup in as many weeks, and I'd love to put it in my regular rotation! Becky thought it was "super solid" and that the croutons made it "off the hook". Jayson said this one was probably in his top-3 soups ever, and he went back for more, even though he was already full. Lisa loved it, thought it could use more dijon mustard, and said she'd rather have this over traditional chicken cordon bleu. Hunter said it was 5-out-of-5 for him. Andrew agreed with Hunter and said it was "really good." And, Fox said, "It was okay." *eye roll emoji*

Verdict: Loved it! (5 stars)

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)