Sunday Soup #96: Roasted Garlic and Potato Beer Cheese Soup

This week, I (apparently) set out to answer the question, "Is it possible to have too much of a good thing?" When I saw this recipe, I was very excited to find out what could be done with roasted garlic, and how that ingredient, in particular, could turn a "that's good" soup into a "wow" soup. But, did I overdo it? Let's see how this interesting vegetarian selection turned out...

This recipe came from: http://thebeeroness.com/2014/09/24/roasted-garlic-potato-beer-cheese-soup/

*Pic 1 - http://thebeeroness.com/2014/09/24/roasted-garlic-potato-beer-cheese-soup/

Variations from Recipe as Written: I doubled the recipe. And, I used four packets of pre-roasted Christopher Ranch garlic cloves (http://www.producenews.com/category-list/12756-christopher-ranch-s-roasted-garlic-is-ready-for-its-close-up), which they carry at our local grocery stores. It probably wound up being almost twice as much roasted garlic as the recipe calls for but, since I live in the "Garlic Capital of the World," I'm not normally bothered by more garlic than is strictly necessary. :-) More on this later...

General Thoughts: Admittedly, I eliminated a good bit of the prep work by using the pre-roasted garlic. The recipe's first three steps walk through roasting garlic in your oven at home, but I was interested in saving 45-60 minutes. Once the roasted garlic was mashed, the recipe needed some additional chopping on the onions, carrots, and potatoes, but between me, Becky, and Lisa, we made short work of it. After the prep was done, the actual cooking was a snap, taking less than 30 minutes total.

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

This soup turned out okay but was... complex. First, the good: The soup was creamy, hearty, and super filling. And, it smelled delicious!! If you like the smell of roasted garlic, then you're going to be in heaven because, by the time it was done cooking, the whole kitchen was a terrifically pleasant place to hang out. The soup also had a very strong garlic taste, which is a definite plus for garlic lovers!

Despite the positives, there were also several things that could have been better. For example, the very strong garlic taste... I know, I know, I listed that as a positive (because, for me, it was), but it was bordering on overpowering if I am being honest. I think there were two reasons for this: 1) Yeah, I used a lot of garlic (almost twice what was called for); and 2) The roasted garlic was the only flavor that was really discernable. Other than the garlic, the soup was fairly bland and devoid of any real flavor contrasts, leaving me wanting more "sharpness," a "bite" to make the soup more interesting and less homogenous. Unfortunately, the same could be said of the soup's texture, which was uniformly soft and fairly uninteresting.

Potential Improvements? Lisa and I had several thoughts about how this one could have been better... First, we agreed that adding some bacon would make a huge difference by providing added taste (e.g., saltiness, smokiness, and something different than dairy and potato), as well as providing a bit more texture. Second, leaving the onions and carrots a little more al dente, and even adding a bit of celery, could also help the flavor and texture profiles. Third, we'd like to see what it would taste like if we used an extra sharp white cheddar instead of the regular mild yellow cheddar cheese. Fourth, adding some additional garnishes designed to (again) create more flavor contrasts, such as some salty croutons, some scallions (aka, green onions), and a good hot sauce, would be welcome. And, finally, using a little less roasted garlic (maybe, about 1/3 less) would probably serve to help the other flavors emerge.

Polling the Fam: I liked it well enough (and a little more even when I had it leftover today), but I would be eager to try it again with the above-suggested improvements. Jayson said he didn't really care for it, citing a garlic aftertaste that was too intense and a little "off," but agreed that bacon would have made a big difference. Lisa thought it was "good" but that it could use some big upgrades (e.g., more substantial veggies, bacon, etc.). And, Hunter, did not care for it, saying it was too thick and had some flavor that he couldn't pinpoint but didn't like.

Verdict: It was okay. (3 stars)

Sunday Soup #95: Corn Soup with Chipotle Sour Cream

A second dinner engagement this past weekend led me to search out a soup that could be paired with a nice, slow-cooked pork loin, seasoned to perfection by a masterful grill cook. The majority of soups I choose are not intended to be a side dish, served as a complement to a more substantial main course. However, this week's selection seemed like it would work equally well as a vegetarian main dish or (in smaller portions) alongside the meatier main course, which is what I prepared it for, this weekend.

This recipe came from: https://www.littlethings.com/fall-soup-recipes/14 (go to recipe #14 on the webpage)

*Pic 1 - https://www.littlethings.com/fall-soup-recipes/14

Variations from Recipe as Written: I doubled the recipe, and I puréed the soup using an immersion blender (more on this later). That's it!

General Thoughts: Both the prep and the cooking on this one were pretty simple, making this soup an ideal choice for a weekday night meal or quick dinner party side dish. The onion and chipotle peppers needed to be chopped, but that was about it. You could use fresh corn cut off the cob if you desired (I used bagged frozen kernels), but that would certainly take a larger time investment on your part. Cooking was also a snap, as it took less than 20 minutes total on the stove to finish this one up!

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

The soup shown in the picture from the website is a bit lighter (whiter?) than mine looked when I made it, but I may have been able to achieve the same color using white corn instead of yellow. They were also a bit more artful with their sour cream/adobo swirls on top, but (*shrug*) I'm just a dude, not a professional food stager, and I think mine came out looking okay. :-) So, what did it taste like?

It was yummy! The supporting flavors, such as all the spices, the garlic, and the lime juice, shined through and were (surprisingly) not completely dominated by the corn flavor. This was an important thing for me, as too many corn soups are so corn-forward that you might as well just be eating creamed corn (read: BORING!). It was even better when I dolloped the chipotle-sour cream mixture into my bowl, resulting in a creamy, spicy, interesting corn soup that went very well with my host's southwest-spiced pork loin. (*If you aren't so keen on spicy food, you might want to stick with plain sour cream rather than the chipotle mixture; however, that would be cutting out a key ingredient, so maybe just lighten up on the chipotle a little.)

A quick note about the consistency of the soup... The recipe instructed, "Working in batches, purée soup in blender until smooth." I was going for speed, so I used an immersion blender dropped straight into the pot on the stove. In hindsight, I think that was a mistake, as the soup was not quite as smooth as I would have liked.

Potential Improvements? When I make this one again, the only thing I'd do differently is purée it in a highspeed blender to give it a smoother texture.

Polling the Fam: I liked this one and thought it was perfectly suited as a side dish for this meal. I'd have given this soup 3.5 stars as a main course, and 4.5 stars as the side dish it was, so 4 stars seemed perfect overall! I did not get specific reactions from all of the other diners, but several mentioned that they enjoyed it and everyone seemed fairly happy with it overall, so I'll call that a win!

Verdict: Liked it. (4 stars)

Sunday Soup #94: Instant Pot Broccoli Cheese Soup

As promised, this is the second soup I made last weekend for my diners. I had already made a ham and potato soup (posted as Sunday Soup #93, if you want to check it out too), but my fun friend Lisa also wanted something a little different. Earlier in the week, Lisa sent me a link to a recipe billed as a copycat Panera Broccoli Cheese Soup. Her friend Diane had made it and sent it along with a couple of prep tips she had after making it in her kitchen. Broccoli cheese soups can be a little tricky to get right, but with the ham and potato soup already cooking on the stove, trying this one in the Instant Pot was too good an opportunity to pass up.

This recipe came from: https://thebellyrulesthemind.net/broccoli-cheese-soup-recipe/

*Pic 1 - https://thebellyrulesthemind.net/broccoli-cheese-soup-recipe/

Variations from Recipe as Written: Following one of Diane's suggestions, I sprinkled the cornstarch (which I used as a thickener since Lisa really doesn't eat wheat flour) on top of the veggies in the Instant Pot and did not stir the ingredients before bringing the pot up to pressure. And, I used regular vegetable stock rather than low sodium.

General Thoughts: The prep for this soup was super easy and fast, particularly since I used the pre-cut broccoli florets and pre-chopped onions. All it took was a little chopping on the carrots, and I was all set! Once everything was in the pot, I sealed it, brought it to pressure, let it cook for just one minute, and then let the pressure release naturally; all-in-all, it was in the pot for about 35-ish total minutes from lid-on to lid-off.

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

I have to admit, I was pretty surprised when I opened up the lid! I expected to see huge chunks of broccoli and veggies that I was going to have to hit with the immersion blender to make platable. But, when I mixed in the cheese and milk, the veggies (including the titular broccoli) were so tender that the consistency became quite smooth. Success! However, the cornstarch had clumped rather unappetizingly. I am not sure if it was because of the way I left it sitting on top when I sealed the pot, or if wheat flour would have done better, but it stayed a little clumpy even though I attempted to break up the random starch "balls" before serving.

This soup was tasty and consistent throughout. The broccoli taste was just the right level for a soup like this, and it tasted adequately cheesy. It was a little bland without some additional garnishment (I went for more shredded cheese and hot sauce in my bowl), but that is a small quibble. I enjoy strong flavors, so the way I fixed up my bowl might be a bit much for some folks, but the base soup starts as a relatively blank canvas that your guests can doctor up how they see fit!

Potential Improvements? When I make this one again, I will add some additional salt and pepper to the pot for a bit more flavor, with a sprinkle or two of crushed red pepper flakes. I'd also like to try an extra sharp cheddar cheese to make the taste a bit more dynamic (which is something Diane had mentioned, as well).

Polling the Fam: I really liked this one and would make it again. Jayson really liked it but thought it could have been a little creamier. Lisa also really liked it, saying it had good flavor, but she also suggested adding some additional salt to the pot. And, Hunter thought it was "definitely good" and said he had no complaints.

Verdict: Liked it. (4 stars)

Sunday Soup #93: Easy and Comforting Ham and Potato Soup

*singing* Hot soup boiling on an open fire... Ham smells nipping at your nose...

Haha, or something like that...! We are getting deep into December now, and this month was made for soup! This ham and potato soup is actually one of two recipes I made last weekend (the second was a broccoli cheese soup that I'll add as Sunday Soup #94 in a separate post). The name promised it would be "Easy and Comforting," but did it deliver? Let's see...

This recipe came from: https://bakingmischief.com/2016/02/08/easy-and-comforting-ham-and-potato-soup/

*Pic 1 - https://bakingmischief.com/2016/02/08/easy-and-comforting-ham-and-potato-soup/

Variations from Recipe as Written: I used a whole pound of ham because we like our soups meaty. :-) That's it!

General Thoughts: The prep on this one was decently easy, as the name suggested. However, anytime you have to peel and dice potatoes, it can be a little mind-numbing. I know, I know, two large potatoes aren't that many, but all things are relative. :-) There was also a fair bit of other chopping to be done, with the ham, celery, and onion all needing to be diced, but it went pretty quickly.

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

The consistency of this soup seemed to be spot on and akin to a perfect potato chowder. It was neither thick or gloppy nor too brothy. Each bite was velvety and smooth, containing a good mix of chunky ingredients in every spoonful. As a result, this soup was hearty, filling, and a great fit for a cold winter evening.

The soup's basic taste profile was solid, savory and meaty. However, beyond the raw tastes provided by the individual ingredients, the recipe was a bit bland overall. That sounds like a damaging criticism, but like many other good potato soups, this one can be completely saved with the right additions and garnishes. With the judicious addition of some more salt and pepper, grated cheese, and a few dollops of hot sauce, this soup was a terrific meal!

Potential Improvements? When I make this one again, adding more salt and pepper to the pot is a must, but it may also be helped with a pinch or two of crushed red pepper flakes. I think I would also enjoy some bacon in it (4 slices?), which could have the added benefit of being able to sauté the celery and onion in the bacon grease before adding the other ingredients. Other than that, I'll warn my diners that it may start a bit bland but can be "perked up" with garnishes like cheese, hot sauce, and green onions.

Polling the Fam: I really liked this one and would make it again. Becky thought it was solid but a little bland, suggesting some red pepper flakes and bacon. Jayson really liked it and thought the ingredient proportions were spot on, but he thought it could have been a little thicker. Lisa also really liked it, despite it being a little bland, and (in contrast to Jayson) said the texture was perfect and not too thick. Hunter echoed Becky's exact comments but added that some diced carrots would have been welcome, too. And, Fox liked it, saying he enjoyed how the potatoes and ham complemented each other and that it definitely needed the hot sauce.

Verdict: Liked it. (4 stars)

Sunday Soup #92: Slow Cooker Fall Harvest Pork Stew

Have you ever just gotten into a mood for a particular something... You know, when your stomach radios up to the brain and says, "Hey dummy, it's very Fall-like today, so we need a Fall soup to make it feel right." Don't judge me! LOL

Suffice to say, I was looking for another soup that screamed "Fall!" and stumbled across this Slow Cooker Fall Harvest Pork Stew recipe that looked interesting. I am not usually a fan of squash (a combo of taste and texture issues), but this one just seemed too interesting to pass up. Let's see how it went...

This recipe came from: https://slowcookergourmet.net/slow-cooker-fall-harvest-pork-stew/

*Pic 1 - https://slowcookergourmet.net/slow-cooker-fall-harvest-pork-stew/

Variations from Recipe as Written: I added an extra tsp of chipotle powder (because we like things spicy) and a tsp of smoked salt (because we like things smokey, and I thought a little more salt would help balance the sweetness of the apples/squash). That's it!

General Thoughts: Anytime a soup is bound for the slow cooker (aka, the Crock-Pot), it is probably going to be pretty easy to make. The prep for this one was, indeed, fairly simple, primarily because I used pre-diced carrots, pre-cut squash, pre-diced onion, and pre-cubed pork. The only prep that took me any real time was peeling and dicing the apples. This soup was also fairly economical to make, as all of the ingredients are fairly common and easy to obtain at your local supermarket.

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

The taste of this one was decent if a little bland for me. It was hearty, warm, and very Fall-like, so it fit the bill there. But, as the recipe stated, it was a little sweet (where I much prefer savory). The taste of the apples, squash, and carrots was pretty well-balanced with the pork, with none of the tastes overpowering the others. The broth was my favorite part, and it was what most reminded me of Fall; I could taste the apples, squash, and herbs in each bite. The pork was tender enough (I slow cooked it for eight hours) but not-yet falling apart. I think I would have preferred it to be even more tender, closer to a pork roast before it is shredded so that the pork almost melted in my mouth. Finally, I wish I could say this soup made me a squash lover but, sadly, squash remains my nemesis, as I had trouble getting past its texture in this recipe as well.

Potential Improvements? I'd, personally, swap the squash out for potatoes, but if squash is your jam, drive on! I'd love to see how this one tastes with a shot or two of apple cider vinegar to further cut the sweetness. And, I think I'd make it even a little saltier, possibly by way of marinating the pork in a complimentary savory mixture (maybe something like this one, from Ina Garten: https://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe-1948375).

Polling the Fam: All in all, this was a decent Fall selection, and I'd make it again (trying some of my above potential improvements) if the mood struck me. Becky, who digs squash, really liked this one and wanted to go back for seconds (which is why I gave it 4 stars instead of the 3 it was destined for if I'd eaten it alone). Fox really didn't care for it, but that is not a surprise given its ingredients.

Verdict: Liked it. (4 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 #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)