Sunday Soup #109: Smoked Pork Bayou Soup

As we continue to labor under quarantine, states in the U.S. are more or less free to "do their own thing" with regard to shelter-in-place, restrictions, and what-not... But, if you are anything like me and my family, your activity level (i.e., going to the office, going out to eat, and generally being social) has gone way down since the Coronavirus arrived on the scene. But, also like us, you may have developed a group of friends or family (8-10 folks or less) in whose judgment and behavior you trust enough to have small get-togethers or gatherings to maintain your face-to-face relationships and (maybe) share a meal. Whatever your situation, above all, I hope that you stay safe, healthy, and happy!

Luckily for us, our good friends Lisa and Jayson have been quarantining, staying safe, and are as in need of real human contact as we are, so we felt comfortable enough to share a Sunday dinner, which (more often than not) means soup!! Go figure, right? ;-) Lisa had two smoked pork shoulders in her freezer that she needed to use, so I found this Cajun soup that looked like it had some promise...

This recipe came from: https://www.nibblemethis.com/2015/02/smoked-pork-bayou-soup.html

*Pic 1 - https://www.nibblemethis.com/2015/02/smoked-pork-bayou-soup.html

Variations from the Recipe as Written: I made 1.5x the recipe and, though I did not measure exactly, I likely used a little over double the pork called for.

General Thoughts: This one took a bit to prepare... I used fresh peppers, which the recipe said was an option (since it would have been even more work to make the dried), so I spent a little time dicing. There was also some time involved in making the roux and baking corn muffins (which I burnt a little because I am not a baker!). But, the most time-consuming task was trimming all of the smoked pork off the bone. It took a bit of nimble knife work, and it was well worth it in the end, but it still took a bit of effort.

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

The first thing I noticed was that the soup was super hearty (which was good)! However, the meat, veggies, and rice combined to make it almost "heavy" and, as time passed, it got more so (which was not as good). The dirty rice soaked up most of the liquid. When we all took our first bowls, I would have characterized the soup as a thick-ish chowder, but by the time people got around to seconds, it was more like a jambalaya with very little broth.

The flavor was very good! The taste of the smoked ham was present in every bite and there was a delightful Cajun flavor throughout. That was likely a result of the dirty rice mix (I used Zatarain's), which also made the soup surprisingly spicy. I added just the amount of hot sauce called for by the recipe (I chose a medium-spicy Cajun-style sauce), but the soup turned out quite spicy overall. It was at the perfect level for me, but the heat built over time, which pushed some of my guests past their spice thresholds. Despite that, all of my diners, even the picky ones, thought it was delicious!

Potential Improvements? Next time I would add more broth (maybe even double) and leave the hot sauce out to make it more palatable to all diners (I can always sauce my bowl to taste after-the-fact!).

Polling the Fam: I think this one definitely needs to be made again, with the above changes; only its consistency and spice kept it from being 5 stars. Becky said she'd give it 5-out-of-5 but wished it was a bit milder. Jayson, likewise, really liked it but was kept from getting seconds by how spicy it was, and he thought it needed to be brothier. Lisa really liked it and was fine with the spice level but said it could have used less rice and more broth/meat/veggies. Andrew said it was a "home run," with good spice and texture. Hunter said he'd give it a perfect score and wouldn't change anything. And, Fox said it was good despite getting too spicy for him by the end.

Verdict: Liked it. (4 stars)

Sunday Soup #108: Black-Eyed Pea Soup with Collard Greens and Sausage

Locally, we have a bakery and catering company called Kneaded (https://www.kneaded.com/), and it is rather special... From its "About" page:

Kneaded is more than your typical bakery and catering company. We're a training ground. Our bakery and catering company employs disadvantaged youth from Rebekah Children's Services Culinary Academy. Kneaded offers our apprentices real world experience, with real products, and learning real skills that they can take with them to their next job. We teach them how to create, package, and sell our products. Each of our products are made from scratch while using quality and local ingredients from a 300 mile radius or less and is prepared by our apprentices in our [inspected] commercial kitchen... With every purchase of our baked goods, you are helping us reach our mission of "bettering lives, one pastry or catering at a time."

As part of its services, Kneaded's kitchens prepare one gourmet meal each week for pickup, in individual- or family-sized portions, which is incredibly convenient during Quarantine (as I write this, the selection is Teriyaki Salmon with Coconut Rice and Ginger Broccoli). (*I highly encourage you to visit their site and get yourself an excellent meal while helping them with their important work!)

Recently, Kneaded offered an amazing Seafood Boil (which included lobster, prawns, corn, sausage, potatoes, and the usual goodies), and a friend asked me to make a soup to go with it. I felt that something "Southern" or "Cajun" might fit the bill, so when I stumbled across this recipe, the collard greens spoke to me and I thought it might work. Let's see how it was...

This recipe came from: https://theblondcook.com/black-eyed-pea-soup-with-collard-greens-and-sausage/

*Pic 1 - https://theblondcook.com/black-eyed-pea-soup-with-collard-greens-and-sausage/

Variations from Recipe as Written: I made 1.5x the recipe (which was a lot). I sautéed the mirepoix in habanero infused olive oil to give it a little zip. I used 25% more sausage than it called for because smoked sausage is yummy! And, for the diced tomatoes, I used 1/3 diced toms with green chiles and 2/3 diced fire-roasted toms in hopes of getting some more complex flavors. Finally, to that same purpose, I also sprinkled 4 or 5 pinches of smoked paprika into the pot as it finished simmering.

General Thoughts: The prep was super easy, particularly since I used the pre-chopped mirepoix mix (carrot, celery, and onion) and bagged collard greens that were available at my local supermarket, so that saved me a bunch of time. Using the mirepoix was a stroke of genius and worked perfectly; however, there were pieces of the pre-chopped (bagged) collard greens that still had a little of the tough spine/stem attached. If I make this one again, I'll try to get the full collard greens leaves and trim the spine off myself to ensure I don't get any of the tough, fibrous stems. Since the veggies were ready to rock, all I had to do was open a couple of cans and slice the sausage, and I was golden!

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

If you like a ton of veg, this soup is for you! As you can see from the pics, it was super chunky, with a very nice variety of textures owing to the numerous different vegetables and the sausage. The black-eyed peas were a real star, providing a texture that was simultaneously firm and soft (if you've ever eaten perfectly cooked black-eyed peas, you know what I mean). The only bummer (as I mentioned above) was the toughness of the odd remaining collard green stems, which never did get soft or lose their fibrous texture, even though the leaves wilted quite nicely.

As I had hoped, the flavor was deep and complex. The broth was smokey and rich (despite not having any cream in it), both a little sweet and delightfully savory (no doubt owing to the salt from the sausage and canned black-eyed peas and tomatoes). The collard greens added the perfect touch of bitterness, as a counterpoint, and (surprisingly) the earthiness of the thyme was not overpowered.

Potential Improvements? As I already mentioned, I would trim the collard greens by hand, which will be a bit more work but would make it (texturally) more pleasant to eat. I might also use a bit of Cajun seasoning (like Tony Chachere's) and a few dashes of crushed red pepper to liven it up a bit if I think my guests can handle it.

Polling the Fam: I did not record the various reactions to this one, but it was a hit overall. But, here's the deal... The folks that like vegetables thought it was terrific, while those that don't care for vegetables found the soup tolerable but probably not something they would seek out. For me, personally, I really enjoyed it and would be very likely to make it again for the right occasion or crowd.

Verdict: Liked it. (4 stars)

Sunday Soup #107: Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

Not long ago, my friends Bill, Sheila, and Christina turned me onto a Netflix show called "Somebody Feed Phil," starring the creator and writer of "Everybody Loves Raymond," Phil Rosenthal. The show centers on Phil traveling around the world and trying remarkable cultural cuisine, all while telling local human interest stories. As I watched the first few episodes, two things quickly became apparent: 1) Phil is absolutely delightful; and 2) Never has a food/travel show made me so genuinely hungry! Phil, who eats soup AT LEAST once an episode, travels to so many places to which I've also been (I'm up to 42 countries and counting!) and eats all of the wonderful dishes I loved when I was there, which reminded me how much I miss traveling (especially in the midst of my current pandemic-related isolation). During his Thailand episode, Phil shared a bowl of Khao Soi (a traditional coconut milk and egg noodle soup served in Northern Thailand, Myanmar, and Laos) with a friend and enjoyed the heck out of it. I knew immediately what I'd be making for my next Sunday soup. :-)

This recipe came from: https://damndelicious.net/2019/03/28/chicken-khao-soi-thai-coconut-curry-noodle-soup/

*Pic 1 - https://damndelicious.net/2019/03/28/chicken-khao-soi-thai-coconut-curry-noodle-soup/

Variations from Recipe as Written: I doubled the recipe. I used lo mein instead of chow mein noodles (from eatthis.com: "Chow mein, in English, means fried noodles, whereas lo mein translates to stirred or tossed noodles") because it's what my supermarket had in stock. I used vegetable oil rather than canola oil because it is what I had on hand. And, I used regular (rather than low sodium) soy sauce.

General Thoughts: The prep wasn't that tough, as it just involved a bit of chopping (i.e., onions, shallots, and cilantro) and blending the coconut milk and roasted red peppers together. What was much more time and attention intensive was the actual cooking process, as it involved cooking the noodles and actively sautéeing, stirring, etc. during most of the cooking time. Despite that, all in all, it did not feel super labor-intensive (particularly since Becky chopped my shallots and onions for me).

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

The soup had a really good mouth-feel and was wonderfully creamy. It was a brothy soup, which I liked, but it also felt very hearty due to the rich coconut curry mixture. The noodles also gave it a "weight" and the chicken thighs provided an excellent protein compliment. Truth be told, I felt that other proteins, such as chicken breasts, seafood (such as shrimp or a delicate white fish), beef, or (if you are a veg-head) even tofu would have been equally yummy, so feel free to use your preference!

The taste was, likewise, outstanding. The broth was the star and was packed with flavor, though I would have preferred it to be much spicier. The noodles served as an excellent mechanism to deliver the broth to my mouth, which resulted in plenty of contented slurping. The chicken thighs, cooked in the rich broth, were savory and delicious, as well, perfectly tender. Finally, the garnishes were a key part of this dish and should not be skipped. They imparted terrific flavor variation (especially the lime, cilantro, and red onions) and provided a little "crunch" that contrasted with the soft noodles and chicken.

Potential Improvements? As I already mentioned, this soup definitely needed to be spicier for me. The next time I make it, I will definitely add some crushed red pepper and (if I can find them) some chopped Thai chilis to the pot. I also think using actual chow mein (lightly fried in a pan) or ramen noodles would have been better than the lo mein I had to use. Finally, a major change that I would use with whatever noodle I choose to use... The recipe's first step is to prepare the noodles and set them aside; however, that resulted in my noodles being a little "gummy" when it finally came time to use them. As such, I'll definitely try cooking the noodles as my last prep step, particularly since they only need to cook for a few minutes to be ready to go.

Polling the Fam: I really liked this one and will definitely make it again, using the improvements above. Becky, who is hit-or-miss on Asian soups, liked it and said it was "good." Hunter really liked it and ate two big bowls, although he agreed it needed more heat. Fox said it was "good," and I even caught him going back for the leftovers today, so he must have really liked it.

Verdict: Liked it. (4 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 #105: Vegan Spicy Thai Peanut Ramen

Oh my gosh... My wife actually suggested an Asian soup! She doesn't do that very often... My oldest son and I love Asian cuisine and will eat it in just about any format, and +1 if it is a soup! But, Becky and Fox not as much, so for her to suggest an Asian soup is pretty rare. Well, I wasn't going to look a gift horse in the mouth... RAMEN, BABY!!

This recipe came from: https://www.rabbitandwolves.com/vegan-spicy-thai-peanut-ramen/

*Pic 1 - https://www.rabbitandwolves.com/vegan-spicy-thai-peanut-ramen/

Variations from Recipe as Written: I used "lite" coconut milk instead of full-fat because it is what my son bought me at the store. And, I added chicken! Yes, I know that changes it from a vegan soup to... well... a not-vegan soup. But, you can feel free to leave the meat out to keep it vegan/vegetarian. :-)

General Thoughts: The prep on this one was not all that bad... There was a bit of chopping on the garnishes, but not much else to do on the front end. The most time-intensive part was the actual cooking, as the recipe called for sautéeing the ginger and garlic, followed by the curry paste, then simmering the mixture with broth and coconut milk before adding the broth/peanut butter, soy sauce, etc. Beyond that, making sure the noodles were done "just right" was the thing that required the most attention.

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

The flavor of the soup turned out to be intense and delicious. It was SUPER creamy, with the most prominent flavor being, unsurprisingly, peanuts. Other flavors did present themselves, including lime, curry, cilantro, and spiciness (from the chilis), but (at times) it seemed like they struggled to push through the heavy peanut taste. However, I generally enjoy peanut-based Thai cuisine, so it was fine for me overall. The noodles just picked up the flavor of the broth and were an effective delivery mechanism to get the yummy tastes from bowl to mouth. Finally, the garnishes added quite a bit to this one, and I would not want to make it again without the varied add-ins available (e.g., Thai chilis, mushrooms, limes, cilantro, etc.).

If I am being honest, the broth might have been a little overly sweet for me, with the peanut butter, agave syrup, coconut milk, and green curry making it feel a bit too "heavy." But, the lime juice certainly helped out there, so it was a small complaint for me.

The chicken was also a tasty addition (for us meat-a-sauruses)... I dropped four small (boneless, skinless) chicken breasts into the pot at the simmer stage and let them cook for 45-ish minutes before pulling them out, cubing them up, and dropping them back in the pot. I'd definitely do this again next time. 

Potential Improvements? The only improvements I can think of involve additional garnishes, like crispy garlic slices or grated chicharrones, that could add flavor and texture variety. 

Polling the Fam: I really liked this one, and I think it'll definitely in the running when I get a hankering for a ramen noodle-based soup in the future. Becky was not as sold, saying it was okay but that the peanut taste was too overwhelming. Hunter loved this one and urged me to give it 5 stars, saying he thought it was one of the best Asian soups I've ever made. And, Fox... was Fox and said he didn't care for it.

Verdict: Liked it. (4 stars)

Sunday Soup #104: Knock Your Socks Off Crock-Pot Soup

Well, I never...! That is kind of presumptuous, isn't it? First of all, how could this recipe possibly know whether I am even wearing socks (uh... I am not)?! And then, to be so sure I am going to love their soup so much that any underwear I might or might not be wearing on my feet would come shooting off is the height of arrogance! LOL Well, challenge accepted!! Let's see how this one played out, shall we...?

This recipe came from: https://kelliskitchen.org/2014/09/knock-your-socks-off-crock-pot-soup/

*Pic 1 - https://kelliskitchen.org/2014/09/knock-your-socks-off-crock-pot-soup/

Variations from Recipe as Written: I used double the sausage because 1) a single package of ground sausage at our market contained 16oz, and 2) I really like Italian sausage. And, I did not sauté the mushrooms before adding them to the Crock-Pot, which (admittedly) was just an oversight on my part.

General Thoughts: On the surface, this soup seemed like it would be fairly easy to prepare. Crock-Pot and slow cooker soups usually are, as they most often follow the "put everything in the pot, turn it on, and cook all day" format. But, that was not exactly the case with this one... The potatoes had to be peeled and cubed, the sausage had to be pre-cooked and crumbled, the bacon had to be pre-fried and finely chopped, the mushrooms had to be sliced and sautéed (if you follow the recipe), the kale had to be cleaned and chopped, and other ingredients needed to be added partway through cooking. I know, I know... In the grand scheme of things, not overwhelming, but one of the reasons I like Crock-Pot soups is their set-it-and-forget-it nature. However, if a soup is tasty enough, a little extra effort is not a bad thing, but it needs to deliver!

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

The best part about this soup was its chunkiness and the varied textures. It had the right mix of smooth creaminess, tender meat, and soft veggies, with plenty in every bite!

However, what it didn't have was a ton of flavor... It was kind of homogenous, the way some potato soups taste overwhelmingly of that eponymous starchy tuber without many other tastes to add spark and variety. I was looking for more out of the canned diced tomatoes and kale but missed any of the tang or earthiness those ingredients normally bring. I also expected the soup to be salty, at least, with double the sausage and a good bit of bacon mixed in, but it lacked even that. If I had sauteed the 'shrooms in butter, I may have gotten a bit more salt there, but I don't think it would have been enough to salvage it. When I added salt and cracked black pepper directly to my bowl, it served to open this one up, helping to elevate all of the flavors within, making each more distinct and able to be appreciated. However, in the end, the flavor just fell short for me.

Potential Improvements? If I make this one again, I will definitely add salt and cracked pepper to the pot directly, taste-testing until it seems right, and maybe even some crushed red pepper for extra zing. I'd also include some garnishes (some of which were suggested by the recipe - like green onion and more bacon crumbles) to provide more flavor and texture. And, finally, I think I would have enjoyed it more (and improved the taste) by adding the raw bacon to the pot and letting it slow cook in the soup (rather than frying and chopping it ahead of time).

Polling the Fam: With the changes detailed above, I think this could be a 4-star soup... In fact, Hunter said he really liked it and thought it deserved 4 stars, but I just couldn't give it more than 3, based on it tasting rather unremarkable. Also, two of my other diners didn't want to eat it after they tried it; Becky tasted a small bite but wouldn't eat it on the grounds that "it tasted too mushroom-y", and Fox, likewise, really didn't care for it and didn't finish his bowl.

Verdict: It was okay. (3 stars)

If you're looking for better creamy sausage soups, try these others I've made that were terrific:

Creamy Sausage and Tortellini Soup (https://soupersleuth.blogspot.com/2019/08/sunday-soup-84-creamy-sausage-and.html)

White Bean and Sausage Soup (https://soupersleuth.blogspot.com/2019/10/sunday-soup-89-white-bean-and-sausage.html)

Dill Pickle and Brat Soup (https://soupersleuth.blogspot.com/2020/01/sunday-soup-98-dill-pickle-and-brat-soup.html)

Guest Sunday Soup: Split Pea Soup

I love it when someone makes a Guest Soup and lets me have some, even when they don't know I am going to blog it. :-) And, when I get a Guest Soup, I do not always offer my opinion or rate it because I am rather content with just sharing the opinion of the cook(s) with you. But, I happened to have found this one something special...

My friends Bill and Sheila made a Split Pea Soup this weekend that I thought was the best split pea I've ever had (and that is not hyperbole). As Sheila put it, "Bill has never followed a recipe in his life. He did not even know we owned measuring cups and spoons." LOL But, she did her best to recreate the recipe for me, and I am happy to share it with you now... Enjoy!

Name: Split Pea Soup
Cooks: Bill and Sheila

The Recipe (in - mostly - Sheila's own words):

We made an amazing bone broth with an FFA chicken! Worth it!

In the Instant Pot, we put 12 oz of dried green split peas and 4 cups of the bone broth, salt, and pepper.  Pressure cooked for 20 minutes.

Bill immersion blended that until smooth and added one cup whole milk then chilled.

The next day…

We put mirepoix (one cup-ish of each - diced carrots, onions, and celery), 2 cups dried yellow split peas, and 4 cups water in the Instant Pot.

While that was under pressure for 20 minutes, we baked 6 pieces of bacon until crispy and cubed ½ of a smoked ham from Costco.

After the yellow pea batch was done, we put all the things back in a pot together with one more cup of milk and slow-cooked it for just an hour more so it all heated through, and then did one last check for salt and pepper.

*Pic 1 - Picture from when Bill and Sheila made it

So, Was It Any Good?:

When I talked to Bill about it before I was able to try it, he said it was really good. So, he liked it... But, since I got to try it too, I wanted to share my thoughts, with Bill and Sheila's indulgence, of course!

Yeah, it was great! As I said at the outset, this is (officially) the best split pea soup I have ever eaten!! It was deeply flavorful, full of more subtle flavors (e.g., smoke from the ham, earthiness from the peas, salty richness from the bacon, sharpness from the pepper, etc.) than I was expecting. The soup was also a panoply of textures thanks to the mirepoix and (delightful) chunks of meat; the large chunks of ham may have been my favorite part, each bite bursting with savory goodness. In short, if this soup was featured at one of my local restaurants, I'd order it each and every time I dined there!

Verdict: Loved it!! (5 stars)

Thanks, Bill and Sheila, for sharing a great recipe!