Sunday Soup #81: Instant Pot Irish Colcannon Soup

I am not sure what it is about St. Patrick's Day, but I always find myself wanting to make Irish food... The old standby is Corned Beef & Cabbage, of course, but there are some good Irish soups too! I've made a few before, my favorites being the Dublin Coddle (https://soupersleuth.blogspot.com/2018/03/sunday-soup-55-dublin-coddle-irish.html) and the Guinness and Coffee Irish Beef Stew (https://soupersleuth.blogspot.com/2018/03/sunday-soup-56-guinness-and-coffee.html), but this year I thought I'd take a run at a colcannon soup.

Colcannon is a traditional Irish dish comprised chiefly of mashed potatoes and kale or cabbage, often eaten as a side dish with ham or Irish bacon (i.e., back bacon, sometimes also called Canadian bacon). It is traditionally an autumn/winter dish (e.g., an Irish Halloween tradition is to serve colcannon with a ring or thimble hidden in it), so with three days left before we usher in spring, it seemed like a perfect soup to make for this St. Patrick's Day Sunday!

This recipe came from: https://www.rebootedmom.com/instant-pot-irish-colcannon-soup/

*Pic 1 - https://www.rebootedmom.com/instant-pot-irish-colcannon-soup/

Variations from Recipe as Written: This recipe, as written, did not call for any protein. But, we are meat-a-sauruses in this house, so I added a pound of smoked bacon and sautéed it up along with the leeks, kale, and cabbage. And, since I added bacon (and the salt that comes with it), I only added 1 tsp of kosher salt instead of the 2 tsp called for by the recipe.

General Thoughts: Hunter and I worked to prep this one together. Prep wasn't that bad... with a chop-chop here and a chop-chop there, here a chop there a chop, everywhere a chop-chop! LOL The potatoes were a bit of work, as they had to be peeled and chopped, but Hunter knocked those out pretty quickly.

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

This soup delivered in the right places... It was hearty and filling, the perfect amount of salty and bacon-y, and I loved the taste of the leeks and the green onion garnish. I really liked that the recipe called for both kale and green cabbage, as each brought its own bit of color and flavor to the dish overall. The soup had a very interesting texture, as the broth suggested mashed potatoes (i.e., the recipe had me gently mash them in the pot) but was liquid enough to leave no doubt that this was a soup rather than a potato dish. What I enjoyed most was that each bite was filled with some bit of yumminess; whether it was cabbage or bacon or a chunk of potato, every bite was savory and delicious! (*And, a special shout-out to the Irish soda bread I picked up at Safeway this morning... It was the PERFECT compliment to this soup.)

There were a couple of things that kept this one from being 5 stars for me (although, if I gave half-stars, this one would probably have rated a 4.5)... For example, although the flavor was pretty good, there weren't really any spices (other than salt and pepper), so I found great enjoyment in adding some Cholua Hot Sauce (not exactly Irish, I know). Also, when I went to eat it (leftover) for breakfast this morning, it had significantly thickened up, and it was more like eating a bowl of thin mashed potatoes than a potato soup. But, to give credit where it is due, it was still delicious!!

This one wasn't perfect, but it was close... a solid choice for your next Irish meal!

Potential Improvements? Next time, I think I'd sautée up the bacon separately, get it a bit crispier, and then adding it to the pot when I add the potatoes back in. Also, I think I'd use the full dose of kosher salt (but, if you are more sensitive to sodium, you may still want to only use half - or none, if you use salty bacon). Finally, a feature of several other colcannon soup recipes I checked out was the addition of a couple bay leaves, which might be an improvement here too.

Polling the Fam: I really liked this soup and would definitely make it again, particularly if my meal was Irish-themed. Becky really liked it, as well, although she wished the bacon was a bit crispier. And, Hunter also gave this one top marks. Sláinte!!

Verdict: Liked it. (4 stars)

Sunday Soup #56: Guinness and Coffee Irish Beef Stew

Well, I got a little twitchy last weekend, and even more excited for St. Patrick's Day after the yummy Dublin Coddle (https://soupersleuth.blogspot.com/2018/03/sunday-soup-55-dublin-coddle-irish.html), so I decided to try another Irish stew recipe! How did this one measure up?

This recipe came from: https://www.thechunkychef.com/guinness-coffee-irish-beef-stew/

*Pic 1 - https://www.thechunkychef.com/guinness-coffee-irish-beef-stew/

Variations from Recipe as Written: I used 1/3 cup of espresso, instead of 1 tsp of Nielsen Massey coffee extract and 1/4 cup of water. The recipe provided instructions for cooking this dish on the stovetop, in a slow cooker, or in the oven; I chose to make the Crock-Pot (slow cooker) version.

General Thoughts: Despite the numerous ingredients (19!), I found this stew on the easier-to-prepare side. There was a fair bit of cutting/chopping involved (the chuck roast, carrots, celery, parsnips, etc.), but once that was done, it just kind of all went into the pot and cooked right along without much attention needing to be paid.

*Pic 2 - Picture from when I made it

The best part about this stew was the meat. Perhaps it was a product of cooking the stew in the slow cooker, but the meat came out tender, savory, and delicious. My chief complaint is that there wasn't enough of it! The potatoes and parsnips subbed-in by providing some much needed starchy bulk (which was key in making this stew nice and hearty), but more meat would have increased my enjoyment of this dish.

The coffee and Guinness flavors were definitely present, but neither was overpowering. They served their purpose well, in my opinion; to provide an overarching flavor profile that was characteristic of a rich Irish stew. That is not to say the flavor was perfect, as I think it needed some additional salt and pepper to really pop, but it was almost there. 

Potential Improvements? If I made this again, I would definitely increase the meat portion by at least another pound. I would also add a bit more pepper and salt, and maybe even a dash or two of oregano (yes, I know, decidedly un-Irish, but I calls 'em likes I sees 'em!).

Polling the Fam: I thought it was pretty good, and I'd make it again for a theme meal or a St. Patrick's Day feast! Becky thought it was "good and hearty" and said she'd eat it again. Jayson liked it and said he'd eat it again but, like me, thought it needed more meat. Hunter characterized it as "good" and said he'd eat it again, even though he thought it was somewhat "unremarkable." And Fox, our young man of few words, just said it was "good."

Verdict: Liked it. (4 stars)

Sunday Soup #55: Dublin Coddle (Irish Bacon, Sausage, Potato, and Onion Stew)

A ligean dúinn a ithe! A week before St. Patrick's Day, I thought it might be nice to make try some Irish fare, starting with this yummy-looking Dublin Coddle. Coddle is an Irish dish (associated primarily with urban areas) that dates back to at least the late-18th Century and was known to be a favorite of author Jonathan Swift. Our friends Brian and Wendy invited us over for a little holiday gathering, and I'd had this one on my To-Do list for a while, so I decided to give it a go...

This recipe came from: https://www.rotinrice.com/dublin-coddle-irish-bacon-sausage-potato-and-onion-stew/

*Pic 1 - https://www.rotinrice.com/dublin-coddle-irish-bacon-sausage-potato-and-onion-stew/

Variations from Recipe as Written: I tried to find "Irish" sausages (although the recipe simply calls for "pork sausages"), but with no luck (not surprising). So, I used traditional English bangers, cut in half length-wise and then cut into thirds.

General Thoughts: This stew was very simple to make, requiring minimal prep work apart from some light slicing/chopping. Total prep time (not counting the final 35 minutes cooking in the oven) was less than half an hour. It was also surprisingly economical, considering the amount that was produced (the recipe made enough to comfortably feed six adults).

*Pics 2, 3, & 4 - Pictures from when I made it

The flavor turned out to be deep and rich, featuring the salty meats that are such a big part of it. The pepper, garlic, thyme, and parsley all managed to come through together as well, making every bite pop. The potatoes, onions, and leeks added bulk and really made this stew hearty and filling. Although I made this as a specific St. Patty's Day tie-in, I wouldn't hesitate to make it again on any cool Fall or Winter evening.

Wendy made an Irish soda bread (pictured above), and it deserves special mention. The bread went PERFECTLY with the coddle recipe.  Those spots you see in it are raisins, the sweetness of which was a terrific compliment to the more savory coddle. The bread acted like a sponge, allowing me to soak up every delicious drop of stew from my bowl. You can find the recipe she used here: http://www.baking-sense.com/2016/03/03/irish-soda-bread-raisins/

My only "complaint" was that the dish might have been just a little too salty. BUT, that is because I added too much extra salt, plain and simple. The recipe called for salt, but did not specify how much, so I used my own judgment, forgetting that the bacon and sausage would likely already impart a healthy dose of sodium on their own. If you make this one, I recommend holding off on adding salt (or, at least, be conservative) until you taste it the first time, and you'll be just fine!

Potential Improvements? Really, the only improvement that I would suggest (which echoes the suggestions of my guest eaters) is to use less added salt, as described above.

Polling the Fam: I really, really liked this dish and would definitely make it again! Brian thought it had a great savory flavor, saying he loved the bacon and the sausage. Wendy found it hearty and packed with flavor, but a little salty. Ashleigh said she enjoyed it and that all the flavors mixed well, but noted (again) that it was a little heavily salted. The only dissenter was Becky, who thought it was "alright" and mentioned that she wasn't overly fond of the sausage choice.

Verdict: Loved it! (5 stars)

Sunday Soup #27: Quick and Easy Guinness Soup

Ah, it was Saint Patrick's Day weekend this past Sunday, so I thought I'd play along and make an Irish-themed soup.  I was trying to decide between a Dublin Coddle Stew (which intrigues me, so I may still make it) and this Guinness Soup.  Since Becky was going to make a shepherd's pie as the main course, I went with the Guinness Soup, as it seemed better suited to being a soup course and part of a larger meal.

This recipe came from: http://www.theseasonedmom.com/guinness-soup/

*Pic 1 - Picture from http://www.theseasonedmom.com/guinness-soup/

My Variations from Recipe as Written: None

General Thoughts: Let's start with the prep... The name of this soup is "Quick and Easy Guinness Soup" (you know I like "quick and easy"!), and by the limited ingredients list, I felt sure I'd get what I bargained for with this one. But, despite the straightforward ingredients list (only the onions had to be chopped and the cheese grated), prep and cook time together were almost one hour and 45 minutes, by my watch. Not a deal killer, particularly if it delivers on taste, but this long is often more time than I am looking to devote to a soup that will serve as a side dish (if I don't already know that it is universally beloved).

The ingredients, I am happy to say, came together well... The onions were mild and softened easily, the Texas Toast (call me a skeptic, but I don't think this ingredient is authentically Irish) packed a huge flavor punch, and the Irish cheddar cheese stole the show with its sharp and salty profile. However, unfortunately, it turned out a bit shorter on the Guinness taste than I had hoped for.

*Pics 2, 3, & 4 - Pictures from when I made it

Don't get me wrong... The soup, overall was good. But, it was no better than a decent French Onion Soup, having swapped the normal provolone/swiss/parmesan cheese with Irish cheddar and the French bread with Texas Toast in this version, of course. And, truth be told, I have had French Onion soups that I liked much better than this one.

In the end, I wound up with a perfectly acceptable, yet unremarkable, onion soup variation that took quite a bit of time to prepare.

Maybe I should have made the Dublin Coddle Stew first?

Polling the Fam: As I mentioned, particularly in light of the time it took me to prepare it, I was kind of "meh" about this soup overall, but I'd definitely eat it again if someone else prepared it.  It just would not be something I talked about after the meal was finished... Hunter ate it as well and said he really enjoyed it, but agreed that it was basically just onion soup. Becky will be eating left over, so she can add her comments below, if she chooses.

Verdict: Not a fan. (2 stars)