You may have noticed that I have this “thing” for soups, stews, chilis and gumbos. There’s probably not a week that goes by when I don’t make a pot of soup of some kind. Fortunately, Hubby’s pretty much like I am when it comes to those one-pot wonders. He has his favorites, of course, but he’s always willing to try new ones.
With the frigid weather we’ve had of late, soup has certainly been a welcomed menu item. Long, slow-cooking soups are typically the ones I turn to the most since I really enjoy the lingering, tantalizing smell they create throughout the day. There are exceptions, of course, such as the one I’ll be making Tuesday on THV!! — Barleycorn’s Cheese Soup.
Supposedly, this is the same recipe used by the long-gone Little Rock Barleycorn’s Restaurant. We always ordered their cheese soup because it was just so dang good and filling. I can’t trust my taste memory to assure you that this soup is the very same one as the restaurant’s, but I can tell you that this one is as good or better.
This Cannellini Bean, Pork and Kale Soup is taking its place among our favorites as well. It’s nice to have a protein other than chicken or beef now and then, isn’t it? You could almost call this a stew, but the broth is more of a soup consistency which is only thickened when one of the cans of cannellini beans is partially mashed.
Have you ever wondered about the difference between a soup and a stew? Chili? Gumbo? Bisque? I actually researched that and got several answers that contradicted one another. Go figure!
Mostly what it comes down to is the thickness of the broth with a soup and a stew. Chili and gumbo will differ in large part with the protein and seasonings. A true bisque is made from the strained broth of crustaceans such as shrimp and lobster. However, my Shrimp and Corn Bisque is chunky and my family loves it that way. Not messing with that one!
How about you? Are you a soup lover as well? How are you celebrating National Soup Month?