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 #109: Smoked Pork Bayou Soup

As we continue to labor under quarantine, states in the U.S. are more or less free to "do their own thing" with regard to shelter-in-place, restrictions, and what-not... But, if you are anything like me and my family, your activity level (i.e., going to the office, going out to eat, and generally being social) has gone way down since the Coronavirus arrived on the scene. But, also like us, you may have developed a group of friends or family (8-10 folks or less) in whose judgment and behavior you trust enough to have small get-togethers or gatherings to maintain your face-to-face relationships and (maybe) share a meal. Whatever your situation, above all, I hope that you stay safe, healthy, and happy!

Luckily for us, our good friends Lisa and Jayson have been quarantining, staying safe, and are as in need of real human contact as we are, so we felt comfortable enough to share a Sunday dinner, which (more often than not) means soup!! Go figure, right? ;-) Lisa had two smoked pork shoulders in her freezer that she needed to use, so I found this Cajun soup that looked like it had some promise...

This recipe came from: https://www.nibblemethis.com/2015/02/smoked-pork-bayou-soup.html

*Pic 1 - https://www.nibblemethis.com/2015/02/smoked-pork-bayou-soup.html

Variations from the Recipe as Written: I made 1.5x the recipe and, though I did not measure exactly, I likely used a little over double the pork called for.

General Thoughts: This one took a bit to prepare... I used fresh peppers, which the recipe said was an option (since it would have been even more work to make the dried), so I spent a little time dicing. There was also some time involved in making the roux and baking corn muffins (which I burnt a little because I am not a baker!). But, the most time-consuming task was trimming all of the smoked pork off the bone. It took a bit of nimble knife work, and it was well worth it in the end, but it still took a bit of effort.

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

The first thing I noticed was that the soup was super hearty (which was good)! However, the meat, veggies, and rice combined to make it almost "heavy" and, as time passed, it got more so (which was not as good). The dirty rice soaked up most of the liquid. When we all took our first bowls, I would have characterized the soup as a thick-ish chowder, but by the time people got around to seconds, it was more like a jambalaya with very little broth.

The flavor was very good! The taste of the smoked ham was present in every bite and there was a delightful Cajun flavor throughout. That was likely a result of the dirty rice mix (I used Zatarain's), which also made the soup surprisingly spicy. I added just the amount of hot sauce called for by the recipe (I chose a medium-spicy Cajun-style sauce), but the soup turned out quite spicy overall. It was at the perfect level for me, but the heat built over time, which pushed some of my guests past their spice thresholds. Despite that, all of my diners, even the picky ones, thought it was delicious!

Potential Improvements? Next time I would add more broth (maybe even double) and leave the hot sauce out to make it more palatable to all diners (I can always sauce my bowl to taste after-the-fact!).

Polling the Fam: I think this one definitely needs to be made again, with the above changes; only its consistency and spice kept it from being 5 stars. Becky said she'd give it 5-out-of-5 but wished it was a bit milder. Jayson, likewise, really liked it but was kept from getting seconds by how spicy it was, and he thought it needed to be brothier. Lisa really liked it and was fine with the spice level but said it could have used less rice and more broth/meat/veggies. Andrew said it was a "home run," with good spice and texture. Hunter said he'd give it a perfect score and wouldn't change anything. And, Fox said it was good despite getting too spicy for him by the end.

Verdict: Liked it. (4 stars)

Guest Sunday Soup: Split Pea Soup

I love it when someone makes a Guest Soup and lets me have some, even when they don't know I am going to blog it. :-) And, when I get a Guest Soup, I do not always offer my opinion or rate it because I am rather content with just sharing the opinion of the cook(s) with you. But, I happened to have found this one something special...

My friends Bill and Sheila made a Split Pea Soup this weekend that I thought was the best split pea I've ever had (and that is not hyperbole). As Sheila put it, "Bill has never followed a recipe in his life. He did not even know we owned measuring cups and spoons." LOL But, she did her best to recreate the recipe for me, and I am happy to share it with you now... Enjoy!

Name: Split Pea Soup
Cooks: Bill and Sheila

The Recipe (in - mostly - Sheila's own words):

We made an amazing bone broth with an FFA chicken! Worth it!

In the Instant Pot, we put 12 oz of dried green split peas and 4 cups of the bone broth, salt, and pepper.  Pressure cooked for 20 minutes.

Bill immersion blended that until smooth and added one cup whole milk then chilled.

The next day…

We put mirepoix (one cup-ish of each - diced carrots, onions, and celery), 2 cups dried yellow split peas, and 4 cups water in the Instant Pot.

While that was under pressure for 20 minutes, we baked 6 pieces of bacon until crispy and cubed ½ of a smoked ham from Costco.

After the yellow pea batch was done, we put all the things back in a pot together with one more cup of milk and slow-cooked it for just an hour more so it all heated through, and then did one last check for salt and pepper.

*Pic 1 - Picture from when Bill and Sheila made it

So, Was It Any Good?:

When I talked to Bill about it before I was able to try it, he said it was really good. So, he liked it... But, since I got to try it too, I wanted to share my thoughts, with Bill and Sheila's indulgence, of course!

Yeah, it was great! As I said at the outset, this is (officially) the best split pea soup I have ever eaten!! It was deeply flavorful, full of more subtle flavors (e.g., smoke from the ham, earthiness from the peas, salty richness from the bacon, sharpness from the pepper, etc.) than I was expecting. The soup was also a panoply of textures thanks to the mirepoix and (delightful) chunks of meat; the large chunks of ham may have been my favorite part, each bite bursting with savory goodness. In short, if this soup was featured at one of my local restaurants, I'd order it each and every time I dined there!

Verdict: Loved it!! (5 stars)

Thanks, Bill and Sheila, for sharing a great recipe!

Sunday Soup #103: Polish Dill Pickle Soup with Smoked Ham

Hello, Souper Troopers...! You thought I'd forgotten about you, didn't you?! I haven't made a soup since mid-March, but I could never forget about you (or soup)!! I have just been a bit distracted and out of sorts with this whole pesky pandemic thing, like many of you, I'm sure. At any rate, I'm happy to be back with another yummy recipe selected from the wide and wooly Internet...

Pickles. Yep, pickles... I know, some of you think it's weird, but I love them so much, so I am always intrigued by pickle soups. I have made a couple in the past (search the blog for "pickle" to find them), and they have been pretty good, in my opinion. So, how would this one fare? We decided to have a (very small) COVID-friendly distanced outdoor friend-meal to find out...

This recipe came from: https://www.saltandlavender.com/polish-dill-pickle-soup-smoked-ham/

*Pic 1 - https://www.saltandlavender.com/polish-dill-pickle-soup-smoked-ham/

Variations from Recipe as Written: I doubled the recipe and used dried dill instead of fresh, but that's it!

General Thoughts: The prep work on this one was fairly easy, and the ingredients were relatively inexpensive. Chopping onions is (as always) not my favorite, so my wife helped by doing that dice for me; however, the option is always there to buy pre-diced from the market. Beyond the onions, a little dicing on the pickles and potatoes, with some rough cubing on the ham, and it was good-to-go! All in all, from prep-to-pot, it only took about 15 minutes and didn't feel too bad at all.

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

The best thing about this soup, bar none, was its chunkiness; all of its different textures were a treat! Every single bite was heaped with ham, potato, pickle, and onion, with the shredded carrot adding some good color. All of the veggies were wonderfully done and the ham was juicy and tender.

Once I was done admiring the mix of perfectly cooked ingredients, I had a chance to appreciate the flavors. TL;DR = It was good! It was especially great because I could taste and appreciate all of the different individual flavors... The ham was salty and smoky, the onions and carrots were piquant, the dill (despite being dried) was present and savory, the sour cream added a delightful creaminess, and (of course) the pickles were salty and tangy. And, when I cracked some black pepper over my bowl, the flavors came to life even more... It was a symphony, and I enjoyed it!

And, it bears repeating, even though I've said it before: If you make this, use a refrigerated pickle in a "clean" brine! I use Grillos (https://www.grillospickles.com/), which can be found at lots of grocery stores (and Costco). Please do not use an artificially green, preservative-packed jar of pickles... They might be okay for a backyard BBQ burger, but they will not be okay for a dill pickle soup that you are hoping to enjoy! :-) If you couldn't see yourself being able to take even a tiny nip of the straight brine, you probably don't want it in your soup.

Potential Improvements? Next time I think I'd add a little more meat, like an extra 1/2 pound of ham (for a single batch) or even some crispy bacon.

Polling the Fam: I loved this one and, if it was just me, I'd be giving it 5 stars right now; it's right there with the previous 5-star Dill Pickle & Brat soup (https://soupersleuth.blogspot.com/2020/01/sunday-soup-98-dill-pickle-and-brat-soup.html). Buuuuuut, there were more diners, and their opinions were a little more mixed (because I suspect they are pickle-intolerant)... First, the good: I loved it; Hunter really liked it and seconded the cracked pepper recommendation; and Lisa liked it but suggested more meat and garnishes (like cheddar cheese and crispy bacon crumbles). And now, the misguided pickle-haters: Andrew said he'd give it 3 stars, and liked it overall, but that he would probably never request it; Jayson managed to get through a whole bowl (against his expectations) but didn't go back for more; and Becky and Fox each took one bite and said, "Nope!"

Verdict: Liked it. (4 stars)

Sunday Soup #102: Ham and Bean Soup

My friend and frequent soup collaborator, Lisa, sent me this recipe a few weeks ago, thinking that it looked yummy, and asked me to make it. I was only too happy to oblige, as I am always in for trying soups that use smoked meats! So, let's see how this one turned out...

This recipe came from: https://www.simplyrecipes.com/recipes/white_bean_and_ham_soup/

*Pic 1 - https://www.simplyrecipes.com/recipes/white_bean_and_ham_soup/

Variations from the Recipe as Written: Because of package sizes, I ended up using about 5 pounds of smoked ham shank (including bone weight) rather than the 2-3 pounds called for in the recipe. Other than that, I stuck to the recipe, as written.

General Thoughts: The prep on this one was not bad... Power soaking the beans and simmering the shanks for broth took a couple hours, but it wasn't really labor-intensive. It then required a bit of chopping on the onion, celery, and carrots, as well as taking time to remove the ham from the bone, but those steps, too, weren't too intensive.

The recipe, as written, made a fairly large batch. It fed six adults, most of whom went back for seconds, with at least a bowl or two's worth of soup leftover. The extra ham proved to be the perfect amount and definitely added to the soup's bulk.

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

The soup's flavor was very good. Despite not calling for any cream or butter, the soup turned out surprisingly creamy and somehow tasted "smooth." That is not to say that it wasn't chunky, as each bite was chock-full of beans, veggies, and (most importantly) perfectly tender smoked ham. The smoked ham shank brought with it a wonderful smokey, salty flavor that suffused the whole soup. The Herbes de Provence were subtle and, together with a healthy dose of cracked black pepper and the salt from the ham (I did not add any extra), the soup was perfectly spiced. In short, this turned out to be one of the best all-round recipes I've made in this project to-date.

Potential Improvements? I don't think I would change anything about this recipe (other than, again, using a bit more smoked ham than it strictly calls for).

Polling the Fam: I really liked this one and will make it again. Becky thought it was very solid, but maybe a little too salty. Jayson gave it a "100% thumbs up" and reinforced that it did not need any more salt. Lisa said this soup was one of her favorites I've ever made and wouldn't change a thing. Andrew said it was "super awesome delicious." And, Fox said it was just okay because he doesn't really like beans in general.

Verdict: Loved it! (5 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)

Sunday Soup #51: Cajun Ham and Sausage Bean Soup

I'm on a roll...! This is the second soup of the weekend; last night's was one of the best, so how did this one compare?

This recipe came from: http://tornadoughalli.com/2017/01/cajun-ham-sausage-bean-soup/

*Pic 1 - http://tornadoughalli.com/2017/01/cajun-ham-sausage-bean-soup/

Variations from Recipe as Written: I doubled the recipe. I used the "power soak" method advocated by Bon Appétit Magazine (https://www.bonappetit.com/test-kitchen/cooking-tips/article/the-faster-way-to-soak-beans-for-cooking), which reduced bean soak time from "overnight" to about an hour. I also belatedly found that I was out of Italian seasoning, so I had to make my own (using the recipe I found here: https://www.tastesoflizzyt.com/homemade-italian-seasoning-recipe/).

General Thoughts: This recipe was not the simplest I've made, for sure... Apart from having to soak the beans overnight (or go through the power soak procedure), there is a good bit of knife work required, as the recipe calls for diced ham, diced onions, diced green peppers, and sliced sausage. Then there is the four-ish hours of cook time to consider... BUT, this is another one of those recipes where I think the end results was worth it, so as long as you have the time, these are small concerns.

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

The flavor of this soup was excellent! I thought the Cajun seasoning might overpower the dish, or even make it too spicy for my guests, but the level of spice imparted by the Cajun and the Italian seasonings was just right. The ham and sausage (*I used a smoked pork sausage) filled each bite with porky goodness, and the ratio of meat to beans was spot on.

One of the best parts of this soup was how hearty and filling it was. Bean soups are often filling, but it it is a pleasure to find one that so effectively crushes hunger in such as tasty package. :-)

Potential Improvements? Next time, although it says 8-9 cups of water, I might opt for 8 cups (or even a little less) to wind up with a soup that is just a touch thinker. However, even though it was a bit brothier with the extra water, it was still really tasty!

Polling the Fam: This soup was really solid, and I would definitely make it again, particularly as a hot and hearty Fall/Winter soup! It also got good reviews from everybody at the table tonight: Becky, Hunter, Fox, Deborah, Chris, Keegan, and Kaden all said they really liked the flavor and gave it two thumbs up.

Verdict: Liked it. (4 stars)

Sunday Soup #22: White Bean and Bacon Soup

This post is going to be a little different because, although the core of the recipe and inspiration came from the site below, Lisa and I made a lot of changes, including the cooking methods, so I'll reprint our recipe in full here (which is not usual for my entries, but is needed in this case).

This recipe came from: http://www.thekitchn.com/recipe-white-bean-amp-bacon-soup-recipes-from-the-kitchn-214866

*Pic 1 - http://www.thekitchn.com/recipe-white-bean-amp-bacon-soup-recipes-from-the-kitchn-214866

My Variations from Recipe as Written: As I said, there were quite a few. Here was our ingredient list:

-1 pound dried small white beans 

-1 ham hock with bone, with a good bit of ham attached
-8 cups chicken broth
-7 slices bacon, diced
-1 tbsp maple syrup
-1 onion, diced
-1 red pepper, diced
-3 carrots, peeled and diced
-3 celery stalks, diced
-4 cloves garlic, minced
-Salt and pepper, to taste
-3 ounces ham, diced (about 1/2 cup)
-4 stems thyme
-1/2 lemon, zested and juiced
-Fresh parsley, chopped (I used the partially dried, pre-chopped parsley from the produce aisle)

And here's what we did with it:

1. We had to soak the beans before we got started... You can cover them with water, add salt, and soak overnight, or you can use a pressure cooker (like we did) and flash soak them. We used an Instant Pot (which is a glorious invention for soup lovers, btw), poured in the beans, added two quarts of water, added a tablespoon of kosher salt, and fired it up. We flash soaked by setting the Instant Pot for "High Pressure," allowing it to reach pressure, cooking for three minutes there, and then allowing the pressure to bleed off naturally.

2. While the beans are flash soaking... In a large skillet, crisp the diced bacon.  Once the bacon starts to crisp and the fat is starting to render out, pour in the maple syrup and continue to cook until the bacon is nearly done.

3. Push the bacon to the side in the pan and add the diced onion, pepper, carrot, celery, and garlic. Saute the veggies in the bacon fat until they are well-coated and just starting to soften.

4. When the beans are finished, remove them from the cooker, drain, and rinse, and then add the beans back to the pot.

5. Add the ham hock, chicken broth, bacon and sauteed veggie mixture (with whatever drippings are left in the pan), extra ham, stems of thyme, and about 1/2 tbsp of salt and 1/2 tbsp of pepper to the pressure cooker pot. We then just used the Instant Pot's "Soup" setting (with the touch of a single button!). On that setting, the pot comes to high pressure and cooks for 30 minutes. Once finished, allow it to release the pressure naturally (not via the valve).

6. Once at normal pressure, open the pot, cut the excess ham off the bone and remove the bone (and any gristle) from the soup.

7. Ladle out three big scoops of the soup (draining the broth from each ladle to focus on the beans) and puree that portion in the Vitamix.  Add the pureed mixture back to the soup and stir. (The idea here is to add some creaminess to the soup via the pureed beans.)

8. Add the lemon zest, lemon juice, and parsley, stir and it is ready to EAT!

General Thoughts: I was pretty nervous about this one because we made so many alterations, not the least of which was using the pressure cooker to both soak the beans and cook the soup. But, it turned out GREAT!

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

Although the prep sounds a little cumbersome, it was actually fairly easy and straightforward. A little bit of dicing, some sauteing, flash soaking the beans, and that was about it for the prep work. But, for such little trouble, it was a big payoff.

The soup was so flavorful, hearty, and the perfect thing for a chilly winter night. The beans, ham, and veggies were all tender, the level of seasoning seemed just right, and everyone pushed away from the table satisfied.  It was the perfect mix of warm and savory, and with some scones to dip, it definitely hit the spot!

Polling the Fam: For me, it was one of my favorites I've made so far, and I'd definitely make it again following our same recipe above. Lisa really liked it, and said she couldn't even think of any obvious way to tweak or change it to make it any better. Becky liked it, Hunter liked it, Jayson liked it... It was a hit all around and left everyone full and happy. :-)

Verdict: Loved it! (5 stars)