Sunday Soup #111: Cowboy Stew

I have been holding onto this recipe for a few weeks now, waiting for when I didn't have another one ready to go. When I finally made it this week, it made me wonder why I'd waited so long! I have made a run of good soups lately (which makes me very happy!), and this one definitely fits right in as one of the best soups I have made in months. I know I kind of already gave away the ending there, but please indulge me as I break it down for you...

This recipe came from: https://www.gonnawantseconds.com/cowboy-stew/

*Pic 1 - https://www.gonnawantseconds.com/cowboy-stew/

Variations from the Recipe as Written: I used 5 pieces of bacon (instead of just 4) because bacon! I used 28oz of kielbasa (other than 24oz) because of package sizes. And I used the fire-roasted variety of both the diced green chiles and diced tomatoes to add depth of flavor.

General Thoughts: The prep on this one was fairly simple and straightforward... I had to chop the bacon and slice the sausage, but that was easy and quick. The biggest time-suck was peeling and cubing the potatoes; however, as it only called for two, and I saved a bit of time by using pre-diced onions, it went fast. Other than that, most of the other ingredients were canned, so other than having to brown the bacon and sausage, it was a fairly easy lift, overall.

I often feel like I need to double recipes to make them go far enough, but that definitely wasn't the case with this one. As you can see from the pic below, a single batch of this recipe filled a large soup pot, feeding my family of four to fullness (with maybe four more servings leftover, even).

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

It came as no surprise that this recipe was incredibly hearty! It is very protein-dense, which, when combined with the potatoes, baked beans, and veggies, produced a thick "stick-to-your-ribs" quality that is too often missing from recipes that claim to be stew. But, don't misunderstand, I am not trying to imply that the soup was "heavy," which I feared it might be after looking at its component parts. On the contrary, the sheer variety of ingredients kept every bite different and interesting, with the vegetables, in particular, given this recipe the proper "room" so as not to be a stomach bomb. The recipe mentioned that I could add water if the soup turned out too thick, but I had no need; I may want to add a little to my leftovers if the potatoes keep soaking up the liquid but, on the stove, there seemed to be the perfect amount of broth for a stew.

The textures and flavors, both, were quite complex in this one, which was part of its appeal to me. The depth of textures (e.g., the tender meats, the crunchy corn, the soft beans and potatoes, the rich broth, etc.) made each bite a delightful adventure. And, the flavors layered very nicely, as each bite started with the deep, savory tastes of the meat but soon presented the more subtle flavors of the onion, chiles, sweet corn, and spices. Finally, each bite finished with the distinct sweet, smokey tang of the baked beans, which left me practically seeing the campfire crackling in front of my eyes!

This one would definitely be PERFECT on a cool Fall or Winter evening!!

Potential Improvements? Frankly, I would be hard-pressed to make this one any better. But, it is worth noting that if you fear you may be overwhelmed by its meatiness, you could easily reduce the amount of ground beef by 1/3 (using 1 pound instead of 1.5 pounds) without hurting this recipe much at all.

Polling the Fam: I loved this one and would rank it (for me, personally) as one of the top-3 soups I've made in this project, overall. Becky thought it was very solid, super hearty, and said she definitely liked it. Hunter said he would give it a nearly perfect score, with so many great textures and flavors, and went back for thirds! Fox, with his typical stoicism, said he thought it was okay and that he'd eat it again if I made it.

Verdict: Loved it! (5 stars)

Sunday Soup #110: Slow Cooker Steak and Potato Soup

I know I just posted Sunday Soup #109 yesterday, but that one was from last week. So, as yesterday was Sunday, and I made another soup, I figured I'd get this one posted in a much more timely fashion. :-)

I am not generally a huge fan of stews, but I got some stew meat from a friend who bought an FFA cow (that is Future Farmers of America, for those without kids in high school), so I was looking for something potentially yummy to do with it. The recipe I made this week was very straightforward, with simple ingredients and prep steps, which looked like it was designed to feature the meat. But, did it deliver? Let's see...

This recipe came from: https://www.plainchicken.com/slow-cooker-steak-and-potato-soup/

*Pic 1 - https://www.plainchicken.com/slow-cooker-steak-and-potato-soup/

Variations from the Recipe as Written: I made 1.5x the recipe and used garlic salt instead of "regular" salt. That's it!

General Thoughts: As I said above, this one was easy to prep! The peeling took the longest, but that was small potatoes. I know, I know... Bad dad joke. Sorry (not sorry). :-) In all seriousness, the peeling went quickly, and the potatoes just needed to be cubed, which did not take very long. I minced the parsley in about a minute and used pre-diced onion from the market, so everything was ready to put in the slow cooker in a jiffy! And, since this was a slow cooker recipe, it really was fire-and-forget, with no need to watch the pot throughout the day. All in all, a piece of cake!

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

The taste of this soup was terrific and immediately put me in mind of Beef Bourguignon recipe I featured a couple of years ago (https://soupersleuth.blogspot.com/2018/01/sunday-soup-50-beef-bourguignon.html). While it did not have quite the depth of flavor of that more sophisticated Beef Bourguignon, likely owing to the far more simple ingredients and prep, this one managed to capture some of its rich, savory flavors with far less work (the use of "brown steak sauce" - like A1 - definitely contributes to the taste profile of the dish). The flavors seem like they would really hit the spot on a cold Fall or Winter evening!

The star of the soup was definitely the beef. After slow cooking for 8+ hours, it is natural to assume that any meat would be tender (which the protein in this recipe certainly was), but the beef was perfectly done and had taken on the savoriness of the broth, which made it a real treat.

All was not perfect with this one, however, as the lack of ingredients made the soup feel a little empty and robbed it of the heartiness for which many good beef soups and stews are known. I like my soups brothy, but this one was so brothy as to make it seem like I forgot to add the other ingredients. So, while each bite was a taste treat, it felt a little lacking, overall. Adding some additional ingredients to the base recipe (e.g., sliced carrots and mushrooms) without adding more both could really have made this one great. And, using a good French or sourdough bread as a side dish would also definitely have helped close the gap here, but we avoided bread this go-round for health reasons. :-)

Potential Improvements? Next time I make this - because there will be a next time - I'd like to add some carrots and mushrooms (without adding any more broth) to give it more heft.

Polling the Fam: I thought this one was really good and just kept from 5 stars by its lack of heartiness; I feel like this will be a great "canvas" to which I can add just a few more things to knock it out of the park next time! Becky thought it was very good and really liked the flavor of the broth. And, Hunter also thought it was very good, super solid, saying that he loved the broth but thought it could benefit from the addition of some carrots.

Verdict: Liked it. (4 stars)

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)