Sunday Soup #64: Green Gazpacho

A hot summer evening, a friendly dinner party, a refreshing cold soup, and... MURDER?!?! Well, not premeditated, so maybe just a little attempted negligent manslaughter? So, lesson learned... When you are naming off ingredients in the soup, and you forget to mention one ingredient, and that is the one ingredient that your wife is very allergic to, so your wife then eats a bowl of it and spends the rest of the evening fighting anaphylactic shock, it can put a damper on the night. But, hey, the soup was great!!

This recipe came from: This recipe is not online; I got it from a terrific cookbook called "Paleo Soups & Stews: Over 100 Delectable Recipes for Every Season, Course, and Occassion" by Simone Miller (https://www.amazon.com/Paleo-Soups-Stews-Delectable-Occasion/dp/1628601078/ref=sr_1_1?ie=UTF8&qid=1532398987&sr=8-1&keywords=paleo+soups+and+stews)

*Pic 1 - From "Paleo Soups & Stews: Over 100 Delectable Recipes for Every Season, Course, and Occassion" by Simone Miller

First, the recipe (since you can't find it online):

• 2 English cucumbers (about 1.5 pounds), halved lengthwise and roughly chopped
• 1.5 pounds of green grapes, plus more for garnish
• 1 avocado, peeled, pitted, and quartered
• 1 small shallot, chopped (about 1/4 cup)
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1/4 cup white wine vinegar
• 1 tsp salt
• Handful of mint leaves, roughly chopped, plus more for garnish
• 1/4 cup salted roasted almonds, finely chopped, for garnish

1. Place all of the ingredients except the almonds in a blender and blend until smooth.
2. Refrigerate for at least 2 hours, until very cold.
3. Serve the chilled soup topped with sliced grapes, almonds, mint leaves, and a drizzle of olive oil.

Variations from Recipe as Written: I made 1.5 times the recipe. I followed everything else exactly.

General Thoughts: We had friends over for a casual dinner party, and I was looking for something to serve as a unique side (along side a main course of carnitas). It was 90+ degrees outside, and I know I always say, "Hot soup is great, even on a hot day," but this time I thought a cold soup might be a cool, refreshing change of pace.

This recipe calls for common ingredients, none of which were particularly expensive, and the blender did most of the heavy lifting on the prep. However, despite the simplicity of the recipe, the end result was elegant, with a surprisingly complex flavor.

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

This soup was a perfect choice for the hot Summer day, and it delivered on its promise to be cool, crisp, and clean. I was able to taste almost every ingredient in each bite: the fresh cucumbers, the sweet grapes, the savory garlic, the creamy avocado, the smooth shallot, and the rich olive oil. It was beautifully balanced!

The consistency was also a nice surprise, as the dish felt more substantial than I expected from a blended soup. As I mentioned, I made it as a side dish (actually, more of a bonafide soup course, since the main course ran a little late), so we served it in smaller mugs rather than full bowls. So, while a big bowl of it would have gone down just as well, a mug-full perfectly hit the spot.

Finally, a quick note about the garnishes (the sliced cucumbers, halved grapes, almonds, chopped mint, and olive oil drizzle)... They weren't vital to the soup's taste, but they added a lot to the presentation, provided some texture variety, and contributed greatly to my enjoyment of the dish.

Potential Improvements? This recipe was REALLY good the way it was, but my audience made a couple of suggestions... Someone suggested possibly add a jalapeño or two (to keep with the green theme and add a little spice). Another guest thought that adding a bit more acidity in the form of some lime juice could be a positive change, too. I, myself, sprinkled a little smoked paprika over one of my bowls, which added some additional savory depth, but I realize that might not be for everyone.

Polling the Fam: I loved this one, pure and simple... One of my favorites so far, and I will definitely make it again! Becky ate her cup and said, "I liked it... It was much better than I thought it would be. Hey, is anybody else's throat starting to itch?" (*She is allergic to avocados. Oops.) Hunter did not care for it, saying it tasted like thin guacamole... I think the concept of a cold soup just threw him for a loop. Lisa said, "This is possibly one of the best things I've ever put in my mouth." Moving on... Jayson liked it. Ken liked. Kim liked it. Trevor liked it. Ashley liked it. Basically, unless you are my weirdo oldest child, everybody liked it (even my allergic wife). :-)

Verdict: Loved it! (5 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 #62: Bacon, Shrimp, and Corn Chowder

My best buddy, Jayson, and I both enjoy seafood soups, but our normal family dinner crew includes others that are anti- anything that comes from the water. This weekend, though, those that normally object were either missing or eating something different, so I was free to pick a seafood soup that looked yummy. But, how did it go?

This recipe came from: https://theblondcook.com/bacon-shrimp-corn-chowder/

*Pic 1 - https://theblondcook.com/bacon-shrimp-corn-chowder/

Variations from Recipe as Written: I actually make a few alterations to this one... I made 1.5 times the recipe. I used an extra slice of bacon. I used an extra half-pound of shrimp. I used "Better Than Bullion" to supplement the chicken stock (because I needed 4.5 cups, but stock is normally sold in 4-cup sized boxes). I added two tablespoons of Lawry's Seasoned Salt to the pot to kick up the flavor. And, instead of adding the bacon and the shrimp to each bowl as it was prepped, I just added the shrimp and bacon back to the pot once the rest of the broth/soup was finished.

General Thoughts: This soup was fairly simple to put together... Lisa helped me by dicing the bacon and chopping the onions, but that was only real pre-prep work required. The rest was just the usual cooking steps...

I noted that this was one of those recipes that came out looking much less "polished" than the pictures from the website. It did come out very chowder-y, which was good, but it wound up looking a bit rougher and more stew-ish than the pristine bowl of chunky, creamy perfection they depicted in the staged photos. I think this was partly due to the use of the immersion blender, which made the corn and onions a little ragged. But, as with most soups (imho), the taste was more important than how it looked...

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

When I first tasted a spoonful of the soup out of the pot, it was actually a bit bland. That surprised me, as I thought the amount of bacon I'd fried up would have added more salty, savory flavor to the mix. I could taste the paprika and the thyme (the most forward flavors were the thyme and the shrimp), but it definitely needed a kick... Ideally, I would have preferred a cajun seasoning or some Old Bay, but I had Lawry's Seasoned Salt to hand, and that did the trick.

This soup turned out a little thinner than I expected, but it was still hot and hearty. Each bite was savory (thanks to the Lawry's) and had a piece of tender, yummy shrimp (which reinforced my choice to add the extra half-pound of shrimp). I was also a bit worried about textures and consistency, but those fears were unfounded, as it wound up close to feeling like a chunky shrimp stew that went down easy.

Potential Improvements? I think substituting Old Bay seasoning or something like Tony Chachere's creole seasoning would have been better than Lawry's. Adding potatoes would definitely have been a plus, as well as some Italian sausage or chicken (to make it a meat trio - shrimp, bacon, and sausage or chicken) and provide some additional bulk and flavor.

Polling the Fam: For me, this was another of those soups that would have wound up at 3.5 stars, but I am confident with the improvements I suggested it would be a solid 4. I'd definitely make it again. Jayson thought it was good but thought it was missing a little something too, suggesting potatoes and some chicken or sausage to help flesh it out. Hunter also liked it overall, and agreed on the potatoes, but said it wasn't his favorite soup I've ever made.

Verdict: Liked it. (4 stars)

Sunday Soup #61: Slow Cooker Buffalo Chicken Chili (aka, Soup)

The last two weeks have been SO busy! Kids activities, tons of overtime for my wife, and an uptick in my work travel have made for a hectic start to Summer... So, this weekend I was looking for something easy to prepare that promised to please a hungry family. Enter this slow cooker recipe... "But, wait," you might be saying, "the name says 'chili,' not soup!" You can call it "chili" if you want, but it is definitely a soup... S-O-U-P.

(*created with the meme creator at https://imgflip.com/memegenerator/129242436/Change-My-Mind)

But, was it any good?

This recipe came from: https://slowcookergourmet.net/slow-cooker-buffalo-chicken-chili/

*Pic 1 - https://slowcookergourmet.net/slow-cooker-buffalo-chicken-chili/

Variations from Recipe as Written: I used canned corn instead of frozen (because I could buy a can that contained almost exactly one cup, rather than having to buy a whole bag of frozen corn and have some left over). That's it!

General Thoughts: Browning the the ground chicken was a snap, and then everything just went into the slow cooker. That. Was. It! Really... This one was extremely easy to prepare. The recipe gives you the option of cooking it on High for four hours or Low for eight hours, but neither method really affects how difficult it is to prepare. I chose to cook it for eight hours on Low, btw...

One thing that did make me skeptical was the size of the diced tomatoes. Maybe it was a matter of brand, but the diced fire-roasted tomatoes I chose were very large chunks. For someone like me, who equates cooked chunks of tomato with gag-worthy cuisine (I usually purée my tomatoes when I cook), it was fairly distressing. But, my fears were unfounded... Once the soup was cooked, I found that the tomatoes not only favorably contributed to the overall taste of the soup, but they were texturally unobtrusive.

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

Since I brought it up already, the texture of the soup overall was good. It was consistently chunky and felt hearty and satisfying. The cream cheese also gave it a creaminess that was important. Becky did say that she felt the way the cream cheese was combined in the soup (i.e., heated in the soup as a block and then mixed in right before serving) led to a feeling of some grittiness/graininess, but that was minor.

The taste was terrific! Whether you want to call it a "chili" or a "soup," it was brothy and flavorful, filling and satisfying. It had just enough spice, and the creaminess of the cheese was cut by the vinegary tang of the wing sauce. It was also perfectly spiced and, when eaten with some sliced sourdough bread, really hit the spot.

Potential Improvements? Next time, I'll double the recipe... It says it makes "8 servings," but it wound up only feeding three of us, so you'll need more to feed a crowd. And, I'd like to try Becky's suggestion to cube the cream cheese to see if it would make it a little smoother. Other than that, it is great the way it is!

Polling the Fam: The taste of this soup alone was worth a solid 4 or 4.5, but when I consider how simple and inexpensive it was to prepare, it is easy to give this one top marks. Becky really liked it, as well, and said she'd definitely eat it again. And, Fox (aka, Picky McPickerson) said it might just be his favorite soup he's ever eaten. He loved it and said he'd be eager to have it again.

Verdict: Loved it! (5 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 #59: Kyselica (Traditional Czech "Sour" Soup)

Have you ever been Momming/Dadding super hard (i.e., cooking dinner, doing laundry, picking up the house, and responding to your teenager's text request for his website password, while ironing the dress shirt your other teen needs for a volunteer opportunity at a fancy event he's leaving for in less than 15 minutes because he can no longer seem to find the shirt that he assured you all week he had ready to go) and accidentally put the wrong type of potatoes in your soup, but not realize it until you are WAY too far into the recipe to correct the error? Um... no... me either... *looks around shiftily*

Some of my favorite soups I've eaten in my travels have been those I've had the privilege to try in Eastern Europe and Central Asia... I fell in love with cultural specialties from places like Poland, Moldova, Romania, Russia, and even Uzbekistan. Among my favorite soups are those that are both savory and sour, which wrap my tongue in deep, complex flavors that appeal to my wandering foodie heart (and tummy!), and can be found in abundance in those regions (if you know where to look). This week, I wanted to try my hand at a traditional Eastern European recipe and see if I could satisfy some of my ever-present culinary wanderlust.

This recipe came from: https://www.196flavors.com/czech-republic-kyselica/

*Pic 1 - https://www.196flavors.com/czech-republic-kyselica/

Variations from Recipe as Written: I made 1.5 times this recipe. I used more water than the recipe called for (more on that later). I ended up using a little less sauerkraut than it called for (because it was all I had on hand). And... *sigh* I maaaaaaaaaay have accidentally used white sweet potatoes (https://www.thekitchn.com/why-is-this-sweet-potato-not-o-70127) instead of regular white potatoes because Dadding (see above).

General Thoughts: While this soup proved relatively inexpensive to make (particularly if you have some of the specialty spices, like whole allspice berries, on hand already), the prep took a little bit of time. It was not overly burdensome, but because several of the steps need to happen concurrently, I HIGHLY recommend prepping all of your ingredients (e.g., diced potatoes, sliced onion, cubed bacon, sliced sausages, drained sauerkraut) before you begin cooking. Doing so can help avoid any potential SNAFUs, such as those of the potato-related variety.  ;-)

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

Right off the bat, I figured out that the 3/4-cup of water that the recipe prescribes for boiling the potatoes is not nearly enough; when boiled in a large pot, where it is spread thin, 3/4-cup of water evaporates pretty quickly! If you do not add some additional liquid, I think you will find - as I did - that the potatoes will affix themselves to the bottom of the pot and begin to crisp in fairly short order, even at medium heat. This soup is supposed to be on the thicker side, so don't go crazy with the liquid, but make sure you give it enough to keep the potatoes from sticking or burning.

Despite a few tense moments, as I had to provide some first aid (in the form of a little more H2O) to my potatoes, the taste of this dish was terrific (the accidental use sweet potatoes notwithstanding). The soup was thick and filling, and each bite was brimming with yummy, chunky ingredients. The caraway taste was just prevalent enough, and the combination of the tangy sauerkraut, hearty potatoes, savory kielbasa sausage, and salty bacon blended perfectly. The ingredient that really made this dish pop, in my opinion, and took me back to a cool October night in Warsaw, was the sour cream added right before serving. Not only did it give the soup its white, creamy look, but brought the perfect sour edge and Eastern European flavor I was craving!

On a final note, the recipe does not make an extremely large batch, as it is written. Between me and my son, we only had a single serving or so left over. As such, I'd suggest multiplying the recipe if you plan on making this for a crowd... Supplement with a salad and some sourdough bread, and you'll be in great shape!

Potential Improvements? As previously discussed, the soup needed a bit more moisture than the recipe called for, particularly to prevent the potatoes from scorching while they boil. I'd cut the onions a little smaller (rather than leaving them as large, albeit thin, slices). I'd prep all the ingredients before I started cooking. And, finally, I'd definitely use the correct (regular) potatoes.

Polling the Fam: I really, really liked this dish and would definitely make it again (particularly with the recommended improvements above)! Hunter said he "loved it" and was very excited that there was a bowl left over (and that I was going out of town, so he would get to eat it himself).

Verdict: Loved it! (5 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)