Sunday Soup #19: Pork and Poblano Stew

This recipe came from: http://www.simplyrecipes.com/recipes/pork_and_poblano_stew/

*Pic 1 - http://www.simplyrecipes.com/recipes/pork_and_poblano_stew/

My Variations from Recipe as Written: I used two chipotle peppers in adobo, instead of just the one for which the recipe called; I need my spice! And, I left the pork shoulder bone in the pot while it cooked (after I had trimmed off all the meat I could get for the stew, of course), and it imparted a lot of flavor! Finally, the recipe called for the cook to salt the pork as it's seared, so I used some mesquite smoked salt that I had on hand for that purpose, rather than just plain old salt.

General Thoughts: This was another one of those soups that I was worried about when it was cooking. The pork and all the spices seemed spot on... But, I am generally not a fan of corn in my soups, and I really don't care for sweet potato in anything. However, I am glad to say that I was pleasantly surprised! The corn provided some needed texture, and the sweet potato gave the soup a nice creaminess and did not taste overly "sweet potato-y" at all.

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

Be warned, this soup took a little longer to prepare than some of the others I've posted, but that is not necessarily a bad thing if you have the time... You could cut down on prep time by using a pre-cooked or pre-smoked pork shoulder, but I am afraid the flavor would not be quite as good, particularly as you would not have a bone to add to the pot either. Using the raw pork shoulder as I did, prep took me about 90 minutes (but I tend to take my time and meander a little bit, so you might be able to knock it out faster).

This stew was somewhat reminiscent of my favorite soup, pozole, owing primarily to the pork and the cumin, but that is where the similarity ended. Where pozole gets very aggressive with the spices and relies on add-ins and garnishes to put it over the top, this pork stew features its core ingredients (the well seasoned pork, the onions/garlic, the sweet potato, and - yes - even the corn) to shine. As you can see in my picture above, I did garnish with sour cream (as suggested by the recipe) and tortilla chips, which were both delish, but it really didn't need much more than that to be super solid.

I will say that even with the two chipotle peppers in adobo, the soup was not really spicy, and I needed something a little more to "kick it up a notch." I settled for pouring some of the vinegar out of a jar of jalapeno peppers into my bowl, and it was perfect!

Polling the Fam: I rather enjoyed this stew and would definitely look forward to making it again. Becky thought it was very good and said it was her second favorite so far (behind only Sunday Soup #18: http://soupersleuth.blogspot.com/2016/10/sunday-soup-18.html).  Hunter likewise really enjoyed it and said he would absolutely want to have it again.

Verdict: Liked it. (4 stars)

Sunday Soup #18: Oktoberfest Stew

This recipe came from: https://thecozyapron.com/oktoberfest-stew/

October just started, which means cooler weather and... Oktoberfest! So, I thought this Sunday I'd hunt for a promising German soup. Enjoy!

*Pic 1 - Picture from https://thecozyapron.com/oktoberfest-stew/

My Variations from Recipe as Written: I doubled the recipe. I used 32oz of smoked sausage instead of the 28oz a double batch called for. Instead of a full head of cabbage, I used a large package of pre-shredded angel hair white cabbage I found in the produce section; this sub was GREAT because each "piece" was of a size and shape that somewhat mimicked sauerkraut, and I would highly recommend it if you try this recipe! I used whole caraway seeds instead of ground caraway (because the store did not have ground). I used garlic salt instead of plain salt.

General Thoughts: This soup was terrifically warm and hearty, filling and satisfying. The flavor was excellent, as the broth picked up the fat from the sausage, the flavor from the fragrant onions and garlic, and bulk of the cubed potatoes. I was a little worried that some in the group I served (my best friend and wife, in particular, who are usually anti-veggie) would balk at the amount of onions and cabbage in the recipe, but they turned out so tender and flavorful, Jayson and Becky loved it!

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

One of my favorite things about this soup was the little "edge" it got from the minor flavor ingredients: caraway, German beer, and being finished with the parsley and apple cider vinegar. It did not end up tasting like sauerkraut, so no worries on that front, but the way the flavors combined gave it just enough hints of vinegar, rye bread, and German lager that if you added an accordion and a tuba, you'd swear you were in Bavaria!

A special nod this week, too, for Becky, who made some Savory Scones with Gruyere, Prosciutto, and Green Onion (http://kitchenconfidante.com/savory-scones-with-gruyere-prosciutto-and-green-onion-recipe; seen in the my picture above) that were out of this world good and a perfect compliment to this soup.

I could go on, but I'll let what others said about the soup speak for it instead.

Polling the Fam: I know sometimes these reviews seem like hyperbole and that I rave about most of the soups I make. However, I try to review each recipe in comparison to the others, and I tend to pick soups that look yummy and like something we'd like (based on its ingredients, etc.), so it is inevitable that I like more than I dislike. With that said, this soup was DEFINITELY better than the Wonton Soup I made last week, which was also quite good and easier to make. But, this German soup is the real deal, and I'd definitely make it again. I had the pleasure of cooking for everyone else this week, too, so happy to have many opinions... Hunter said it was great and definitely one of his favorites of the whole soup project.  Becky not only thought it was good, but confirmed it was definitely her favorite so far. Lisa said it was really, really good and that she enjoyed it. Andrew used adjectives fantastic and superb, and he only got to eat the leftovers, a day late, so it is (apparently) good on multiple days. :-) And, Jayson loved it and said he wanted to eat more, but he was just too full after one big bowl and several yummy scones.

Verdict: Loved it! (5 stars)

Sunday Soup #17: Easy Homemade Wonton Soup

This recipe came from: http://www.jessicagavin.com/wonton-soup-recipe-thats-easy-to-make/

It was super hot on Sunday in Gilroy, CA... A nice brisk 102 degrees! But, it was a dry heat, right? LOL So, what did I do to beat the heat? Make soup, of course!

*Pic 1 - Picture from http://www.jessicagavin.com/wonton-soup-recipe-thats-easy-to-make/

My Variations from Recipe as Written: I went a little bonkers with variations in this recipe, but it primarily had to do with what was available at the store. Okay, so that was a lie... I just like changing stuff because I think it sounds better! :-)

The biggest departure is that the recipe's author spends a good bit of the page telling/showing you how to make shrimp and pork wontons on your own, and I am sure they are delicious, but I did not have that kind of time... I used two 12oz bags of the Trader Joe's Chicken & Cilantro Frozen Wontons (http://www.traderjoes.com/fearless-flyer/article/681); they were very tasty and made this soup SO much simpler and faster to make. Then (because I can't seem to leave well enough alone), I used 8 cups of chicken broth instead of 7; 10oz of brown mushrooms instead of 4; a cup of shredded carrots instead of thin slices; and 5 bok choy leaves instead of 3.

General Thoughts: For the amount of time this soup took to make (HINT: hardly any!), it was remarkably good! It was hearty and the textures in each bite was A-mazing!! I added the frozen wontons right at the end and cooked an additional 2 minutes (per the instructions on the bag), and it worked out very well.

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

The soup was visually pleasing, the bok choy gave it a bit of earthy flavor, the mushrooms and carrots were perfectly tender, the shrimp was delicate and not overdone (i.e., not rubbery), and the Asian flavor (helped with a little soy sauce in my bowl) popped in every bite.  You would need to like Asian food to enjoy this one, which I (of course) do, and it would really hit the spot if you were craving a quick and delicious hit of Asian flavor that could be made simply and quickly as a main dish.  It would also be a great choice as a (heavy) soup course for an Asian- or international-themed meal.

Polling the Fam: I think this is one of the best all-round soups I've made since I started my 52-week soup challenge, and I would definitely make it again.  Hunter, who was the only other Souper Trooper to partake this week, likes Asian food, but does not really do shellfish (like shrimp) or mushrooms; however, he really liked this soup! He enjoyed it and would definitely look forward to eating it again, shrimp, mushrooms, and all!.

Verdict: Loved it! (5 star)

Sunday Soup #16: Crockpot Green Chile Chicken Enchilada Soup

This recipe came from: http://www.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/

*Pic 1 - Picture from http://www.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/

My Variations from Recipe as Written: It called for chicken breasts or thighs; I used breasts. The recipe called for 8oz of green chiles, but (because of the sizes of cans) I ended up adding almost 14oz. It said the diced tomatoes were optional, but I used diced tomatoes with zesty jalapeños. And, I used smoked paprika instead of "normal" paprika (because it is what I had on hand).

General Thoughts: I have to admit, almost up until the end, I didn't think I would like this one... It looked and smelled like a million other generic "chicken tortilla"-type soups I've had, which I am none too crazy about (but some people seem to really like). Ho hum... But... Once I added the cream cheese and let it melt, this soup came alive! It became smooth and creamy, softening the harsh (often sour) nature of the tomato/veggie-based brothy Mexican soups... The softening effect was further increased with the addition of some shredded cheese and sour cream (full disclosure, I cheated and used greek yogurt instead) in my bowl.

*Pic 2 - Picture from when I made it

This soup had a lot of flavor, but it was not very spicy, so if that is normally a concern for you, no worries on that account with this one. Because I am a fire-breather, if left to my own devices, I would definitely kick it up a notch by substituting at least one of the cans of mild green with a can of the hot variety (like some hot jalapeños, or maybe even some fresh hot Hatches). Also, some crumbled tortilla chips sprinkled over the top, or even some pork rinds, would have provided some nice texture, but that is a minor quibble.

The soup had good color and really looked appetizing, which was nice because it smelled and tasted great! The prep was fairly simple, and I do love crockpot soups that can provide a yummy conclusion to a busy day with little effort.

Polling the Fam: I really liked it and would definitely make it again. It is no pozole (my favorite soup), but it provided solid Latin flavor in a filling (and surprisingly healthy) package. Becky said she really liked it as well, although did not comment on it much more than that.  Hunter said that he rather enjoyed it and would definitely look forward to eating it again.

Verdict: Liked it. (4 stars)

Sunday Soup #15: Easy Hot and Sour Soup

This recipe came from: http://rasamalaysia.com/hot-and-sour-soup/2/

*Pic 1 - Picture from http://rasamalaysia.com/hot-and-sour-soup/2/

My Variations from Recipe as Written: Quite a few variations from exactly how the recipe was written this time, owing primarily to what ingredients were available at the store. However, most of the changes likely had minimal impact on the taste.  I doubled the recipe. I used a couple ounces more chicken stock than called for. I used "extra firm" tofu instead of "soft." I used baby portbello mushrooms instead of the white button variety. The recipe gave several options for vinegar; I used rice vinegar. And, I used four (4)  tablespoons of low sodium soy sauce, instead of the three (3) tbsp of regular and one (1) tsp of "dark" soy sauce the recipe called for. Lastly, I added some green onions for color (and because I love green onion in my Asian soups).

General Thoughts: I am happy to say that my son, Hunter, cooked this soup with me tonight! He is the other person in my house that I can usually count on really liking Asian soups, and we were both pretty excited to try this one (since it was my first-ever attempt at Hot & Sour). My wife made a yummy Korean Sticky Chicken recipe, with cauliflower fried rice, so our soup was meant to be an awesome appetizer/side dish.

As we were preparing it, the smell was right, if you know what I mean? A good hot and sour soup in a Chinese restaurant has that pungent, vinegary, peppery nose to it, which signals your taste buds that they are in for a treat! The consistency was also spot on... Once it thickened up a bit with the cornstarch slurry, and we swirled in the egg, it looked and felt great!

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

But, that is when it went a little south... When I took that first bite, it was good, but it was missing... something. I think it definitely needed more "hot" (which I helped with some crushed red pepper in my bowl), and it needed a little more "sour" (which I helped with another little pour of vinegar into my bowl). Some more white pepper definitely would have helped too...

Polling the Fam: I thought it was decent, and I would certainly eat it again, but it was just sort of underwhelming. A really good hot and sour soup is something I remember and talk about (crave, even) after I've had it at a good Chinese restaurant. But this was not one of those... The soup was filling, edible, starting in the right direction, but ultimately forgettable.  Hunter likewise felt like it needed something he couldn't put his finger on. He said he'd eat it again, but that he would likely not ask me to make it.

Verdict: Not a fan. (2 stars)

Sunday Soup #14: Spicy Thai Curry Noodle Soup

This recipe came from: http://heatherchristo.com/2014/01/27/spicy-thai-curry-noodle-soup/

*Pic 1 - Picture from http://heatherchristo.com/2014/01/27/spicy-thai-curry-noodle-soup/

My Variations from Recipe as Written: I doubled the recipe. I ended up using several more ounces of noodles than the originally recipe called for (because of the weird packaging amounts available at the grocery store). The recipe called for vegetable or chicken broth; I used chicken, so the version I made is not vegetarian- or vegan-friendly (sorry, veg-heads! still love you, though!!).

General Thoughts: This is the second of the two soups I made this past Sunday at a family gathering (the first being Sunday Soup #13, a garlic potato soup recipe you can learn more about here: http://soupersleuth.blogspot.com/2016/08/sunday-soup-13-slow-cooker-roaster.html). My Sister and Mom and I are all huge fans of Asian cuisine, and curries in particular, so we collaborated on this one, hoping it would pay off big... And it did!

The prep for this soup was souper easy (haha, you see what I did there?! - how many times have I made that joke?) and the entire prep/cook time was little more than 30 minutes. It seems like it would be a great soup to make on a weekday night for a bit of yummy Asian flavor, or even for a dinner party with a Asian food theme.  Its simplicity was also its only weakness though, as we thought it really needed something "more" to be great (see below).

The soup was rich and creamy and felt like it coated my throat and tummy with red curry goodness! The Thai flavor was strong, but it was not spicy or even very salty.  The noodles were almost incidental, as the star was the creamy, savory broth.  We all approached our bowls differently: my brother-in-law loaded up on noodles and used the liquid more like a noodle sauce than soup broth; I took what I felt was a good broth-noodle ratio and wound up with a hearty noodle soup; and my Mom took mostly broth and added just enough noodles to avoid having to sip it from a mug. In the end, each of us got exactly what we were looking for and were happy with our bowls.

The soup was actually a little like a Vietnamese pho; not in taste, but in that the soup was just broth and noodles, and each person was able to add garnishes (and even sauces - I added a healthy portion of Sriracha to mine) to their taste that really put the soup over the top.

In the future, most of us agreed that some basic changes would serve to make it even better: we'd definitely give it some protein, such as some chicken breast cut up and sautéed in chili oil; we'd probably add a bit more salt from the outset; we'd throw the garnishes - Thai basil, red chilis, cilantro, green onions - in with the curry paste/garlic/ginger to sauté; and we'd likely go for only about 2/3 to 3/4 of the noodles called for in the original recipe (by the end, the noodles had absorbed almost all the broth).

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

Polling the Fam: I really, really liked it and would definitely look forward to having it again, especially with the suggestions discussed above. My brother-in-law is a noodle-lover and was in heaven with the oodles of noodles that had picked up the yummy curry flavor, so he was happy. My Mom thought it was really good but gave a hearty endorsement to the "less noodles" camp. And, my Sister likewise gave it high marks as-is, but still thought it needed "something" she couldn't put her finger on exactly.  However, as mentioned, we all agreed that our improvements would be a welcome addition the next time we set out to make it.

Verdict: Liked it. (4 stars)

Sunday Soup #13: Slow Cooker Roasted Garlic Baked Potato Soup

This recipe came from: http://creolecontessa.com/2015/12/slow-cooker-roasted-garlic-baked-potato-soup/

*Pic 1 - Picture from http://creolecontessa.com/2015/12/slow-cooker-roasted-garlic-baked-potato-soup/

My Variations from Recipe as Written: I doubled the recipe and likely used a few extra cloves of roasted garlic than the recipe called for; my family loves garlic! I did not use low-sodium chicken broth. I added crumbled bacon to the list of available garnishes.

General Thoughts: After being gone for a few weeks, I was getting twitchy to make some soup... And, since we were visiting my parents, and my Sister and Mom both really like to cook, we decided to do Sunday Soup together... And make two soups! This was the first one...

The prep on this soup was pretty darn easy... The hardest part was roasting the garlic (thanks Mom)! And, I am an onion wuss, so my Sister fixed the chopped veggies right up, and we were in business...

This soup was extremely hearty, and very thick... The combination of the potatoes and the cheese added during the last part of the cooking process served to make the soup very chowder-like, as opposed to any pretense it had of being a brothy soup.  Some of the people that tried it at our gathering found it to be TOO thick, but I found it to be perfectly creamy.

Even though I used the regular (rather than low-sodium) stock, the soup turned out to be a bit bland.  Several of our diners added salt and pepper to their bowls, and I had to crank mine up with some Frank's RedHot.  I was also a little worried that it might come out too garlicky (even for us), but the garlic, while definitely noticeable, was subtle enough to blend with the other flavors rather than overpower them.

Our biggest take-away was that the garnishes for this soup are a MUST! As I mentioned, as a star all by itself, this soup was a little lackluster, but it turned out to be a terrific base for variation... I added bacon, cheese, sour cream, chives, and hot sauce, and came out with a bowl of wonderful potato soup that I'd be happy to eat again and again.

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

This was a solid selection, but there are probably better potato soup recipes out there (like my wife's) if you are looking for something special. I would, however, make it again if someone specifically asked for it.

Polling the Fam: It is always great to cook for a crowd because it means many different perspectives. My wife and oldest son were the least impressed, giving it middling marks, and thinking it needed more garlic ("I've had much better potato soup, but this one was okay").  My Mom and Dad liked it overall, saying it had good flavor, but they both thought it was too thick for their tastes. My Sister and I both really liked it and thought, although we'd try to find a way to make the flavors a bit stronger, we'd both make it again.

Verdict: It was okay. (3 stars)