Sunday Soup #90: Basler Mehlsuppe (Basel Flour Soup)

This week, I learned that I am headed to teach a class in Switzerland early next year... So, naturally, I started researching Swiss food! There were plenty of references to fondue and sausage, of course, but I was surprised to find that Switzerland has quite a soup culture, as well.

A classic Swiss soup, traditionally served around Fasnacht (better known to English speakers as Carnivál or Fat Tuesday, marking the start of the Lenten season), is called Basler Mehlsuppe (or, Basel Flour Soup). In the city of Basel, in particular, they host a Carnivál parade at 4 a.m. on a Monday before Lent (usually in February or March), and the Mehlsuppe is eaten in the morning after the parade. There are several versions of the origins of this particular tradition, but the website https://www.helvetickitchen.com/recipes/2016/2/15/baslermehlsuppe presents this version: "The most common origin story involves a chatty cook who burnt the flour for the soup during preparation. Instead of starting again, the mistake was added to the dish and met with great success."

Although it is currently November, I'll be headed to Switzerland around Lent next year, so I thought this would be an interesting recipe to try. :-)

This recipe came from: https://www.allrecipes.com/recipe/13219/basler-mehlsuppa/

Variations from Recipe as Written: None.

General Thoughts: This soup was extremely easy to prepare and inexpensive to make, requiring only eight ingredients (most of which I - and probably you - regularly keep in the pantry). Slicing one onion, shredding a bit of cheese, and toasting the flour was really all it took! As written, the recipe seemed to make about four servings, so you may need to double or triple it if making for a crowd.

*Pics 1-4 - Pictures from when we made it

This soup was interesting in that, despite the simple ingredients, there were a lot of different tastes (and textures) going on. The toasted flour was the real star, adding a rich, comforting taste that was fairly unique. The gruyere was also important as it added some saltiness and creaminess to the soup. I could definitely taste the red wine but found myself wishing that flavor was even a bit stronger. Sadly, the overall taste profile was a little bland, but that could be helped by being a bit more aggressive with the salt, pepper, and wine.

The texture was also a little odd... The thick wheat bread the recipe called for at the bottom of each bowl was alternately mushy and firm/spongy, as well as having some whole grains that made it "feel" and taste a little nutty.

I think this one is a bit better suited to being a side dish than a main course, particularly since it did not contain any protein. And, in the end, other than the unique toasted flour, there seemed to be little difference between this recipe and a middle-of-the-road French onion soup.

Potential Improvements? There was quite a bit to improve on with this one, in my opinion... If I make it again, I will likely swap out the wheat bread for a slice of sourdough. In addition, some more salt and pepper, a bit of rosemary or thyme, and a couple of extra splashes of red wine would serve to give the dish some additional flavor.

Polling the Fam: I thought it was not bad, overall, but I'd probably not make it again except as a side dish or for a theme meal, and then only with my above-noted changes. Becky was turned off by the nutty taste and odd texture of the wheat bread. And, Fox said he really didn't care for it, also primarily due to the bread.

Verdict: Not a fan. (2 stars)

Sunday Soup #63: Mexican Albondigas Soup

I love Mexican food! I mean, who am I kidding, I love most food... but I have a special place in my heart (and stomach) for Mexican cuisine. I have wanted to make an albondigas (i.e., Mexican meatball) soup for a while now, and I found this one that had the added bonus of being an Instant Pot recipe, so I figured I'd give it a go! Let's see how it worked out...

This recipe came from: https://www.rebootedmom.com/mexican-albondigas-soup-instant-pot-recipe/

*Pic 1 - https://www.rebootedmom.com/mexican-albondigas-soup-instant-pot-recipe/

Variations from Recipe as Written: I made one VERY important change to the posted recipe... I substituted Mexican chorizo for half of the ground beef (so, the meatballs included 1/2-pound ground beef and 1/2-pound chorizo).

General Thoughts: While the cooking on this one was a piece of cake (thanks to the Instant Pot), the prep was a little involved... I had some awesome help from my friend Lisa, who did all the chopping/dicing, so that was nice, but mixing and rolling the meatballs was a chore. Now, you might be saying to yourself, "Well, yeah dumbdumb, rolling meatballs is a chore." But, in my defense, the chunks of onion and green pepper, along with the wetness of the chorizo, made it difficult for me to get dense, consistent meatballs.  Those of you pro meatball-makers out there may have some tips for us to use in the future, but I did the best I could with these. They still came out okay (even if they weren't perfect). :-)

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

The taste of this one was solid overall. It didn't scorch my taste buds, as I left it somewhat mild to better appeal to the non-fire eaters in the group, but the tastes blended well. It turned out like a yummy Mexican vegetable soup, with rice and meatballs. The meatballs themselves were yummy, but a little unremarkable, particularly considering they were half chorizo. I expected to get a big hit of chorizo taste in each bite (of both the meatballs themselves and the soup overall), but it was subtle.

The rice was an important ingredient in making this a hearty selection, as it would been a bit thin without it. But, what the rice did not help with was the texture. While the texture wasn't a bad thing, per se, it was a little uniform and lacked variety. The rice was soft, the veggies were soft, the meatballs were soft... So, completely palatable, but in need of some textural diversity to make it more interesting.

Potential Improvements? Next time, I think I'll go for a smaller dice on the onions and peppers in the meatballs. Although it did not call for it, using cheese as a garnish would add some stringy, salty goodness that would just enhance the flavor. And, as Jayson specifically mentioned, making some crispy tortilla strips to go on top (and add that needed texture component) would be great!

Polling the Fam: I liked this one and, with the suggested improvements, I'd make it again. Becky was not very brave and only tried one bite of a meatball, but said the texture turned her off. Jayson said he really liked the whole thing, calling it one of the best soups he's eaten for this project. He said the hint of spice as just perfect, and he suggested cheese and crunchy tortilla strips as improvements. Micah said she liked it overall, but the flavor was strong and needed something to cut it.

Verdict: Liked it. (4 stars)

Sunday Soup #58: Slow Cooker Lentil Soup

Here you go, your second post of the week... It's rainin' soup up in here! LOL When I polled Facebook earlier in the week, people suggested New England clam chowder and lentil soup... I made the chowder on Sunday (https://soupersleuth.blogspot.com/2018/04/sunday-soup-57-contest-winning-new.html), and then the lentil last night...

This lentil soup turned out to be kind of special, actually... When I am eating to lose (or maintain) weight, I usually follow Weight Watchers (WW), which is what originally drew me to this recipe (because it claimed to by only 5 WW Smart Points per 1.5 cup serving, which is pretty good). But, WW recently revamped their point system, making many high-protein/low-fat food (like skinless chicken breasts, non-fat refried beans, and... wait for it... LENTILS) into zero point foods. With that change, under my current WW plan, this recipe is only 1 point per serving! For those of you who have never done WW, here's what you need to know: this soup is pretty dang healthy! But, how did it taste?

This recipe came from: http://pointsrecipes.com/slow-cooker-lentil-soup-5-smartpoints/

Variations from Recipe as Written: I used regular uncured bacon (rather than Canadian bacon) and, because of time constraints (hey, a guy's gotta work!), I put the diced bacon in the slow cooker with all of the other ingredients, rather than waiting until the 6.5-hour mark as the recipe suggested.

General Thoughts: This soup was really inexpensive and very easy to prepare. I chopped celery, carrots (I even used baby carrots so I didn't have to peel them), and an onion. Add a little dice on the bacon, and *boom* it was prepped; a grand total of about 10 minutes. Then, it was just turning on the Crock Pot and going to do something else for seven+ hours.

My apologies, but the website didn't actually have any pictures I could post for you, so you'll have to make due with my amateur pics.

*Pics 1 & 2 - Pictures from when I made it

I was prepared for this one to not be that good... For me, "healthy" WW recipes, especially soups, often lack flavor. Yeah, they're low in points, but usually not something I'd look forward to eating. So, imagine my surprise when, as it was cooking, it actually smelled good! The house filled up with the smells of bacon and thyme... those smells that promise a tasty, hearty meal.

I took the recipe's advice and used an immersion blender to purée a cup of the soup, then poured it back into the pot to thicken the mix, which made it a bit creamy and seem even more substantial.

Between the salt from the bacon, and the little bit of added salt, pepper, and thyme, it was actually  decently spiced. In general the soup was savory, filling, and at least as good as many lentil soups I've tried at restaurants. It was certainly much better than any canned lentil soup I've ever tried.

In short, this was a very solid selection that, when coupled with its ease of preparation and relatively healthy nature, is a big winner in my book.

Potential Improvements? Next time, I would double (at least) the bacon it calls for. Being that the only WW points in this one came from the bacon, even if I tripled it (which would be super yummy!), it would still only be 3 points per hearty serving! Come to think of it, using a good ham instead of bacon (ooo, and leaving the ham bone in while it cooks!) might also be quite tasty.

Polling the Fam: I liked it, obviously... The good flavor and the low, low WW points means I'll definitely make it again. Hunter said he thought it was good, even though he thought the texture was a little weird (he's never had lentils before). He was glad he didn't need to add a bunch of hot sauce or anything to it, and he said he'd definitely eat it again. Fox just was a bit more circumspect and simply said he didn't think it was his type of soup.

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)