Sunday Soup #125: Carne Asada Soup

If you are a regular reader here, you know that it's rare I make a similar type of soup twice in a row. And, when I do make similar soups, they are often months (if not years) apart; I love variety! However, I had such high hopes for the Slow Cooker Carne Asada Posole (Sunday Soup #124; https://soupersleuth.blogspot.com/2021/03/sunday-soup-124-slow-cooker-carne-asada.html), which turned out so "meh," so I was motivated to see if one of the other carne asada soup recipes I found a couple weeks ago could be better. Wooo, buddy, am I glad I gave it another go! If you thought the Carne Asada Pozole sounded good but were nonplussed when I only gave it 3 stars, read on for something far superior...

This recipe came from: https://glutensugardairyfree.com/recipe-items/carne-asada-soup/

*Pic 1 - https://glutensugardairyfree.com/recipe-items/carne-asada-soup/

Variations from the Recipe as Written: The recipe's author provides a recipe for marinating your own carne asada (flank or skirt) steak. However, she admits to using a pre-marinated carne asada from her local market, and I followed suit, using my family's favorite pre-marinated carne asada from Costco. As such, due to package size, I ended up using about 2 1/3 pounds of meat (instead of the 1 1/2 to 2 pounds called for in the recipe). The other slight variation was that we chose to grill the carne asada before we chopped it, rather than sautéeing it in the pot. I say "we" because my frequent collaborator Lisa grilled and chopped the meat before I arrived, so she gets all the credit there! Other than that, I chose potatoes over squash because the author gave both options, but that's it.

General Thoughts: A very interesting aspect of this recipe is that it came from a site called "Gluten Sugar Dairy Free Lifestyle," which claims to be "The Home of GLUTEN SUGAR And DAIRY Free Recipes, Menus and Products". I am sometimes leery of recipes that go out of their way to omit certain categories of food (aka, The Good Stuff!). But, I try to keep my mind open to healthier fare because, let's face it, who among us couldn't stand to eat a little healthier? And, if it tastes good, all the better! Examining the recipe, it does appear to be gluten-free, with no added sugar or dairy, so if those types of things are a challenge for you, this is right up your alley. I set out some Mexican crema and cheese as garnishes on my table, which made it no longer dairy-free, but go as you like.

The prep was really quite easy! Outside of grilling and chopping the carne asada (which is fairly quick, but even faster when your friend does it - thanks, Lisa!), it only took me 15 minutes to have everything in the pot ready to simmer.

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

Right off the bat, it was obvious the decisions to use more meat and grill it first were definitely the right choices. You could even go with a little more meat, if you wanted, but I thought 2 1/3 pounds was just the right amount for me. This soup was hearty and filling, easily able to stand on its own as a main course. The consistency and flavor of the grilled meat were both spot-on, which is more than any of us could say for the previous carne asada soup (in which the enchilada taste overpowered everything and the meat was way too soft and stew-like). Beyond the meat itself, the flavor of this recipe was superb, overall, richly spiced but not overly spicey. The broth was rich and savory, layered with flavors of cumin, fire roasted tomatoes, and smokey (but mild) ancho chiles. The mouthfeel was also a treat, as each bite contained many different textures (e.g., tender meat, creamy potatoes, perfectly cooked corn, and - when garnished - crunchy tortilla strips).

Finally, a quick note about garnishes... With many Mexican soups, garnishes can really help a recipe reach the next level. This recipe's author suggested lime, avocado, and cilantro, which were all great suggestions, but I also set out tortilla chips/strips, Mexican crema, and shredded Mexican cheese. Other great choices would have been queso fresco, radishes, raw onion, shredded white cabbage, and any type of chopped or sliced raw chile pepper. The one thing I would NOT add to this soup is a vinegar-based hot sauce (like Tabasco). The lime added the right amount of acid and a flavor that complimented the soup, whereas I believe something like Tabasco could easily overpower the other complex flavors I so enjoyed in this one.

Potential Improvements? Honestly, I couldn't think of anything I'd do differently when I make this one again. Becky said she thought it could have used more corn so... maybe that?

Polling the Fam: I am sometimes a little gun-shy about soups that bill themselves as a "taco soup" or a "tortilla soup" because a lot of them taste the same to me, but not so with this one: THIS IS MY FAVORITE HOMEMADE TORTILLA SOUP I'VE EVER EATEN. Becky said it was really good and she liked it (see random "more corn" comment above). Hunter said it was great and that he had no complaints, making special mention of the perfectly cooked potatoes and tasty broth. Jayson really liked it and really enjoyed it with the garnishes. And, Lisa loved it, citing the depth of flavor, which she remembered was sorely lacking in the Carne Asada Posole from a couple weeks ago.

Verdict: Loved it! (5 stars)

Sunday Soup #106: Andouille-Shrimp Cream Soup

This past Sunday, I got the itch to make a seafood soup... I had a bag of shrimp in the freezer that was just begging to be put into a soup! I have made a soup similar to this one before (Cajun Shrimp Stew: https://soupersleuth.blogspot.com/2019/08/sunday-soup-86-cajun-shrimp-stew.html), but this one was intriguing because it promised "creamy," so I figured I'd give it a shot. How did it measure up? Let's see...

This recipe came from: https://www.tasteofhome.com/recipes/andouille-shrimp-cream-soup/

*Pic 1 - https://www.tasteofhome.com/recipes/andouille-shrimp-cream-soup/

Variations from the Recipe as Written: I actually made a few modifications to this one, for various reasons... My market was all out of Andouille sausage! I know, terrible luck when I had already committed to making this one... So, I used a smoked kielbasa instead (and 14oz instead of 8oz). I used pre-cooked (tail-off) shrimp because, as I mentioned, it was what I had in the freezer. And, to give it a little more of a flavor punch (to compensate for the lack of Andouille), I added half of a serrano chile (diced) and about a tablespoon of Cajun seasoning (Tony Chachere's).

General Thoughts: Be prepared (hehe) because there is a fair amount of prep work with this one. There is a lot of slicing and chopping, as the sausage, onion, celery, green pepper, red pepper, jalapeño pepper, and tomatoes all need to be chopped, and (if you aren't using pre-cleaned shrimp) the shrimp need to be shelled and de-veined. If your knife skills are good (mine are only fair), it shouldn't take you very long, but if chopping bothers you, find yourself a prep chef to help out (*he says, missing soup-friend Lisa during this COVID quarantine).

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

The soup was creamy and chunky, each bite brimming with a nice variety of textures (sautéed veggies, corn, sausage, and shrimp!). The corn was an especially pleasant surprise for me... I usually prefer my corn in only one-of-two forms: on the cob or in my cornbread. But, the corn in this soup was a terrific addition to both taste and texture, leaving me wanting more.

As for the taste, it was delicious! The soup was creamy and spicy, with a rich, savory flavor imparted by the shrimp and smoked sausage. As I mentioned above, I kicked it up another notch with a little Tony Chachere's and half a serrano chile, and it was perfect! One word of warning, however... Thyme, while common in Cajun cuisine, can taste like... dirt... to some people, and it is certainly a pronounced flavor in this dish. So, if thyme is not your jam, you may want to dial that spice back just a bit.

And, btw, it was delicious leftover, too!

Potential Improvements? When I make this one again, I think I'd do everything the same, except I would do my best to use real Andouille sausage (still 14oz, of course!).

Polling the Fam: I thought this one was great and will definitely make it again! Hunter, however, thought it was only okay because he was overpowered by the thyme ("It tasted like dirt."). Finally, Fox didn't care for it, saying he thought it needed more meat (but, quite frankly, I am not sure more would have fit).

Verdict: Loved it! (5 stars)

Sunday Soup #101: Slow Cooker Andouille Sausage and Cabbage Soup

Coming off of our Soup Swap, I thought a small break was in order... That, and the fact I was busy with work trips, kids' trips, and head trips, led me to not make a soup for a few weeks. But, I am back with a strong one this week... What started out as a "that looks pretty easy to make" pick turned into a soup that I think I'll be making for some time to come... Check it out!

This recipe came from: https://www.sugarfreemom.com/recipes/crock-pot-andouille-sausage-cabbage-soup/

*Pic 1 - https://www.sugarfreemom.com/recipes/crock-pot-andouille-sausage-cabbage-soup/

Variations from the Recipe as Written: I doubled the recipe. I added some sea salt and black pepper to the pot, even though it was not called for by the recipe. And, I did not actually use a slow cooker... When I doubled the recipe, it proved to be too voluminous for my Crock Pot, so I used my large soup pot and cooked it low-and-slow on the stovetop for about six hours.

General Thoughts: This soup did not take a great deal of time or effort to prep. I sliced up a head of green cabbage, chopped a few carrots and shallots, and sliced the andouille sausage, and I was practically done. The ingredients were simple, inexpensive, and a whiz to get in the pot! And, once I started the soup slowly simmering, it required very little attention thereafter.

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

I have to admit, partway through cooking this one, I was skeptical... It seemed way too plain. I mean, heck, it really only has four substantial ingredients and none of them is a starch. Then, it didn't even smell very "interesting" to me when it was cooking. But, closer to mealtime, when I added some salt and black pepper to the pot, not only did the aromas start to entice me but my small taste tests promised the end product would be quite tasty...

... and it was! The soup was spiced well, the thyme, caraway, and fennel complimenting the subtle spiciness of the andouille quite nicely. The apple cider vinegar provided a nice bite, and I found myself wanting a little more of it. But, when I garnished my bowl with a sprinkle of dill and another cap-full of vinegar, the flavor was spot on. With that said, the real delight of this one for me was the textures; the veggies and the sausage were perfectly done and provided nice contrasts in each bite. The cabbage wound up being a fair substitute for noodles.

One last aspect of this soup bears mentioning... It is actually good for you! This soup could fit into a paleo or ketogenic (keto) diet plan because it does not contain any starchy or sugary ingredients. And, a two-cup serving of this soup is only 132 calories (and 4g of carbs)!

Potential Improvements? This one was very tasty, but it could definitely benefit from 50-100% more sausage. Other than that, I don't think I'd do anything differently.

Polling the Fam: In case it wasn't clear, I really liked this one and will make it again. Becky thought it was really good but that it could use more sausage. Fox liked it and said it was much better than he ever expected from a cabbage soup. Jayson liked it, but his spice threshold is low, so he thought the andouille sausage made it a little too spicy for him. Lisa thought the soup tasted really good but agreed that it needed more sausage. Finally, Andrew really liked it.

Verdict: Loved it! (5 stars)

Sunday Soup #91: Instant Pot Crack Chicken Spinach Soup

How does the classic literary quote go? "It was the best of soups, it was the worst of soups..." Yeah, I'm pretty sure that's accurate... 😆 Well, whether that's how it goes or not, that might be a good way to describe this past week's Sunday Soup. I wasn't specifically drawn to this one for any particular reason, but it looked yummy and was in the batch of choices I sent to my friend (and frequent dinner guest) Lisa for her to pick through. She picked it, we made it, now I get to review it... Check it out!

This recipe came from: https://www.eatwell101.com/instant-pot-crack-chicken-soup-recipe

*Pic 1 - https://www.eatwell101.com/instant-pot-crack-chicken-soup-recipe

Variations from Recipe as Written: We made 1.5x the recipe. We used regular chicken broth instead of bone broth. And, we added an extra cup of spinach, 1.5 cups of broth, and 1/2-pound of chicken (all because of package sizes).

General Thoughts: The prep (getting the ingredients in the Instant Pot, anyway) was very simple... The entire recipe only called for seven ingredients total, and some light spinach chopping was really the only real prep step required. We had to shred the chicken after it was cooked, but that was also a piece of cake using Lisa's favorite electric hand mixer method (similar to this one: https://food-hacks.wonderhowto.com/how-to/make-shredded-chicken-seconds-with-mixer-0172718/).

But, you may be saying to yourself, "Wait, that picture below does not look like an Instant Pot!" You are correct, Intrepid Reader, that is not an Instant Pot... Within 15 minutes of closing the Instant Pot and starting it on its way to High Pressure, it started flashing a "burning" warning and shut itself off. Hmm... I had never experienced anything like it. Sure enough, when I opened it, some of the chicken breasts appeared to have been starting to burn on the bottom of the pot. However, Lisa and I quickly pivoted and transferred the now-hot soup to a pot on the stove to allow the chicken to finish cooking fully. Thankfully, once we salvaged the Instant Pot situation, the rest of the cooking went off without a hitch!

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

It tasted pretty good... It was VERY hearty, creamy, and bacon-y, all of which hit the spot. The cream cheese in the broth made it smooth and delicious, and I found myself wanting more. In fact, that was everyone's biggest comment: it was not nearly brothy enough! It was thick and felt very "heavy" (due to all of the creamy cheese and chicken), feeling more like a dip or a chili than a soup. It makes me wonder how it would taste poured over the top of a baked potato? I am betting, super yummy!

This soup also seemed to be missing enough spice and had a uniformity of flavor that, although tasty overall, made it a little boring. The bacon was a good start but, after that, there wasn't much flavor variation, as the spinach did not really announce itself (we chopped it rather than leaving the baby spinach leaves whole) and the chicken just took on the flavor of the cheese.

In the end, this one seemed like a promising start/base, but I'd definitely want to make some significant changes if I made it again.

Potential Improvements? My suggested changes for this one are numerous and were supported by almost all of my guests for this one... First, it needed more spice and something to diversify the flavor profile; I think I'd like to try adding a can of Ro-tel Diced Tomatoes with Chiles (they make them with Green Chiles, Chipotle Peppers, Serrano Peppers, and Habanero Peppers, so pick your poison!) to provide both taste and texture upgrades. Next, it definitely needs more broth and probably had too much chicken. So, looking at the original recipe, I'd likely double the amount of broth (to 3 cups) and reduce the amount of chicken by 1/4-to-1/2 a pound overall. Finally, I'd probably increase the amount of spinach by at least another cup.

Polling the Fam: I thought it was tasty and that it had good potential, but if I make it again I'll make all the changes noted above. Becky thought it needed more broth, less chicken, and more spice, but she also thought it was a good base. Jayson echoed that it was tasty but needed more broth and spice. And, Lisa thought more broth, less chicken, less bacon (heresy!), more spinach, and adding some onions would be the winning combo.

Verdict: It was okay. (3 stars)

Sunday Soup #86: Cajun Shrimp Stew

Last Sunday I prepared a shrimp boil (https://soupersleuth.blogspot.com/2019/08/sunday-soup-85-slow-cooker-shrimp-boil.html), but it just whetted my appetite for another shrimp soup. So, this week I scoured the Internet (for AT LEAST 15 minutes) and found this cajun shrimp stew recipe that sounded yummy! But, would it be as tasty as last week's boil? Let's see...

This recipe came from: https://www.johnsonville.com/recipe/cajun-shrimp-stew.html

*Pic 1 - https://www.johnsonville.com/recipe/cajun-shrimp-stew.html

Variations from Recipe as Written: I have to admit to quite a few departures from this recipe as-written (for a variety of reasons)... First, I used 16 oz of andouille sausage (rather than just 13.5 oz) due to available package sizes. Second, I used diced tomatoes with jalapeños because it is what I had on-hand. Third, I used Gourmet Garden Italian Herbs because the market did not have the GG Oregano variety. Finally, and most significantly, I added four cups (32 oz) of chicken broth, which was not a part of the original recipe; more on that below.

General Thoughts: This recipe was fairly inexpensive, untiiiiiiil I bought the shrimp, but even then it wasn't terrible. A nicer surprise was how easy this one was to prep... A little slicing and sauté on the sausage, a quick dice on the onion, and it was all ready to go into the pot... EASY-PEASY!!

While completing the first part of the recipe, it didn't seem like it included nearly enough liquid to allow it to come to a boil (i.e., "Bring to a boil, cover, lower heat and simmer for 10-15 minutes"). I even had Becky read the recipe to make sure I hadn't missed adding water or broth or something else that would have contributed enough liquid to actually make this a soup or stew (rather than - at best - a slurry). Strangely, the recipe did not include any such liquid ingredient(s), and the meager liquid from the tomatoes and vinegar was just not going to be enough. So, I made the executive decision to add chicken broth to the pot, and I am very glad I did... The addition of 32 oz of chicken broth was the perfect amount to create a brothy (yet, still hearty) soup.

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

Given the simplicity of the ingredients, I was a little worried that the soup would be bland, but my fears proved unfounded. It tasted really good! It was salty and savory, as the andouille sausage and tomatoes with jalapeños gave it a nice kick, and the seasonings (i.e., bay, garlic, cumin, etc.) seemed well balanced. The broth, when tasted by itself, almost had the taste of a yummy bouillabaisse, having picked up some rich seafood flavor from the shrimp.

In the recipe's current format, you may have noticed that it does not include any starch or carb-y bulk (e.g., beans, potatoes, rice, etc.). As such, this one was low-carb, which is great if you are on a diet, and it was still plenty hearty, even without a starchy ingredient. Despite that, we all tried a bowl with some white rice, and Hunter and I thought it was even more delicious!

Potential Improvements? When I prepare this one again, I will definitely make all the same changes (see "Variations" above), including adding the chicken broth. I will likely blend/puree the diced tomatoes. And, I will definitely prepare some white rice on the side, to give people the option to add rice to their bowl if they'd like.

Polling the Fam: Another really solid soup this week... I have been on a roll! I would, of course, recommend this one (make sure you check out my changes!) and will make it again. Hunter thought it was tasty, but said it could have been spiced a little more heavily. He also added that he would have enjoyed it more if the soup was a bit thicker (so, maybe, half the added broth?), more like a stew rather than a soup. Fox thought it was good but said he liked it better without the rice.

Verdict: Liked it. (4 stars)

Sunday Soup #60: (Low-Carb) Creamy Garlic Chicken Soup

I've recently changed up my diet to be more low-carb, but I'll likely end up making my Sunday soup my one cheat meal per week, so have no fear that there is about to be a non-stop parade of diet soups. However, this week I thought I'd try a low-carb soup that sounded yummy. Let's see how it went...

This recipe came from: https://ketogasm.com/creamy-garlic-chicken-soup-recipe/

*Pic 1 - https://ketogasm.com/creamy-garlic-chicken-soup-recipe/

Variations from Recipe as Written: I doubled the recipe. That's it!

General Thoughts: This could have been the easiest to prepare soup that I've made in this project. I bought the pre-pulled chicken at Costco, so the only prep work was leaving the butter and cream cheese out of the fridge to soften. :-) After that, it only took 20 minutes from start to finish! So, if you are eating low-carb (keto, paleo, etc.), and you're looking for a good, quick soup option on a weeknight, this might be a good one for you.

 

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

There was no question, from my first bite, that the base of this soup was heavy, fatty dairy (i.e., butter, cream cheese, heavy cream). That was not necessarily a bad thing, and quite the opposite if your tastes run that way. People eating a keto diet, in particular, get the biggest part of their calories from fat, so this would be a good fit for them. Despite all of the fat, though, the soup was not quite as thick as I expected it to be. It also felt a little light on bulk (as chicken was really the only "solid" ingredient).

I felt the flavor was a bit bland and one-dimensional. The original recipe only called for the addition of "Stacey Hawkins Garlic Gusto Seasoning" (which was kind of pricey, ordered online) and some salt, which did not really create an interesting flavor profile. I understand that this soup is meant to be simple and healthy (for the right diet), but you can't do those things at the expense of flavor if you want me to crave it.

Potential Improvements? Next time, I'd definitely look to "kick it up a notch" with some cayenne pepper or other dried chiles. Also, garnishes are a must! I set out shredded cheese, bacon bits, and croutons (I used chile pork rinds, which were a great addition), which all helped give the soup some additional bulk, structure, and flavor. A good bread (sourdough recommended) would also be a good accompaniment for those who are okay with carbs.

Polling the Fam: Meh... This soup wasn't bad, and it certainly has appeal to those eating a low-carb diet, but I was uninspired. I might be persuaded to give it another star if I upped the spice level or found a way to make it more interesting to my palate. Becky thought it was good but very rich, saying that bread was important to her enjoyment of it. Jayson also liked it, and said it had good a good volume of chicken, but it was "heavy," so a single bowl with garnishes was enough for him. Hunter said it was only okay and he wasn't a "super fan," opining that it tasted too much like butter. And, finally, Fox's only input was, "The meat was well cooked." So, there's that... LOL

Verdict: It was okay. (3 stars)

Sunday Soup #54.5: Ginger and Garlic Soup (aka, the Cold/Flu Fighter)

I put a half number on this one because I'm not sure it counts as a soup so much as a broth, and I made it kind of on the spur of the moment, on a Wednesday (I know, HERESY!).

I think I am coming down with something this week... An extra high-stress week has led to me feeling run down and needing a boost for the ol' immune system, so I went looking for some form of a broth (like one my mom used to make me) to ease congestion, soothe the throat, and give me the shot in the arm I need to fight off whatever this is. Enter this Ginger and Garlic Soup...

This recipe came from: http://thehealthy-lifestyle.com/this-ancient-ginger-and-garlic-soup-recipe-beats-the-flu-common-cold-excess-mucus-and-sinus-infections/

*Pic 1 - http://thehealthy-lifestyle.com/this-ancient-ginger-and-garlic-soup-recipe-beats-the-flu-common-cold-excess-mucus-and-sinus-infections/

Variations from Recipe as Written: I used stir fry ginger paste instead of raw ginger root, I chose a serrano chile, and I used mushrooms (which was optional).

General Thoughts: This was a piece of cake to make, which is important when you are under the weather. I got the pre-sliced mushrooms, used crushed garlic, and stir fry paste ginger, so the only thing I really had to do was dice the hot pepper and a little bit of stirring.

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

This is definitely not a filling or hearty soup, but it was exactly as advertised: spicy, gingery, hot and soothing! A single serrano pepper provided the perfect amount of spice for me (but, remember, I am a fire eater, so it might be a bit too much if your tastes run to the milder fare). Other than the chile, the concoction was not overly spiced and not overly salty (which these things sometimes are).

Potential Improvements? I would have preferred to use small, red Thai chiles (or bird's eye peppers), but the market was out. Other than that, I think this one was pretty spot-on.

Polling the Fam: I was the only person to eat this one... This soup wasn't flashy, but it was exactly what it claimed to be. The hot broth was well-flavored, felt good on my sore throat, and provided a nice warm feeling in my tummy for a while. I'd definitely make it again for those reasons alone. But, will it help ward off my cold or make me feel better faster? That remains to be seen... I made this on Wednesday, and I am writing this post on Thursday, but I actually feel worse today. I certainly don't blame the soup for feeling worse, but time will tell if it makes me feel better beyond just a temporary feeling of warm yumminess.

Verdict: Liked it. (4 stars)

Sunday Soup #1: Buffalo Chicken Soup

This recipe came from: http://doughmesstic.com/2015/02/05/buffalo-chicken-souplow-carb/

*Pic 1 - Image from the original source website

My Variations from Recipe as Written: I doubled the recipe. I added two raw jalapeno peppers (with the insides scooped out). I garnished with pork rinds instead of tortilla chips to keep it as low carb as possible.

General Thoughts: It was tasty... It was creamy, hearty, filling, and very flavorful. I used all the suggested garnishes (including a dollop of blue cheese dressing) in my bowl, and it really kicked up the flavor profile for me. Both Hunter and I thought it could have been a little spicier, so maybe I won't seed the jalapenos next time, and I could use the hot wing sauce instead of normal wing sauce. Also, some lime wedges to squeeze as a garnish could have been yummy too.

*Pic 2 - Picture of the one I made

Polling the Fam: I really liked it and would look forward to it any time it showed up on my menu. Hunter really enjoyed it too and said he'd definitely go for it again. Becky said she'd eat it if it was made again, but she wasn't wild about it (because the wing sauce taste was too much).

Verdict: Liked it. (4 stars)