The Perfect Soup for Mashed Potato Lovers

Rule #1 in the soup world: You always trust your mother when she forwards a recipe. So when this fell out of a letter she sent me, I immediately stuck it to the fridge.

The title of this one says it all. It's perfect for tax day recovery or just hanging out on the weekend during an April shower. It's basically mashed potatoes with all the fixings. Only it's soup. Really! Typically, I only have "mashers" as a side with steak and veggies. I was pleased to find a good excuse to partake of everyone's favorite carb... without the added heaviness of a filet or New York strip.

Naturally, cheese is a key component in terms of salting this soup. This time I used a really sharp Irish cheddar, but it's up to you. When serving this, I like to cover the bottom of the soup bowls with shredded cheese and then pour the soup in over it.

As Ina Garten (Barefoot Contessa) would say: "How bad can that be!" (Of course, she's usually mixing a drink involving vodka at the time). ;> Trust me, it's gooood.

Mashed Potato Soup
6-8 servings

6 slices of bacon (optional)
About 5 large russet potatoes
(or the equivalent in red-skinned, but leave them unpeeled in Step 1)
4 tsp salt
1 cup sour cream
1 stick butter
2 2/3 whole milk (give or take depending on how thick you want it)
1 tsp black pepper
4 scallions, thinly sliced
1 cup shredded cheese (sharp cheddar or whatever you like!)

1. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 tsp salt and bring to a boil. Reduce heat and simmer and cook until the potatoes are soft about 30-45 minutes.

2. In the meantime, take a medium skillet and cook the bacon until crisp (or skip this if you don't eat meat). Transfer the bacon to a few paper towels to drain and set aside.

3. When the potatoes are soft, drain the water from the pot into the sink and mash them until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper and remaining salt and bring the soup back to a simmer.

4. Garnish the bottom of your soup bowls with shredded cheese. Serve hot, pouring the soup over the cheese. Then garnish with scallions, broken up bacon (if you like), and more cheese on top! Enjoy!

Modified from Country Living

Spring (Cabbage) Roll Soup

It’s time to drag out and dust off the old commitment to “eat right and exercise.” Ha! Don’t worry, we’re not about to ditch cheese or bacon or anything else that makes great soup. I just thought I’d try something a tad "healthier" for this week’s recipe… and WOW, did it pay off.

I can't tell you how excited I am to post this soup!

It all started back in the seventh grade when I befriended a girl named Cindy. We’ve been tight ever since and while this is great for many reasons, you’re wondering what the heck does all this have to do with soup! You came to this site looking for a soup recipe after all. Well, our friendship, spanning more than 15 years, has been peppered with her mother’s delicious Vietnamese food… and you better believe that means Vietnamese spring rolls! They are so mouth-watering that I’ve seen individuals (who will remain anonymous) consume entire bricks (foil packages containing 15-20 rolls) in a single sitting! Believe me, when you get your hands on a bundle of these, the elation you feel is overwhelming.

So, this past week, I began researching the possibility of eating one of my favorite foods without feeling so... sinful. Before I knew it I had the perfect jumping off point from a book called Authentic Vietnamese Cooking. The trick is cabbage! Cabbage rolls are essentially spring rolls without the rice wrappers. You make your favorite filling and wrap it in cabbage instead! Cabbage is much more nutritious anyway. It’s filled with Vitamins E and C. It improves digestion! It even gives your immune system (not to mention your colon) a kick!

Now, I warn you, this soup takes a little more effort than throwing things in a pot to simmer for awhile. Make sure you have a little time to push up your sleeves and get crafty. Or better yet, grab a partner to help you. Fortunately, Margaret was eager and willing to help tuck and fold and before we knew it, we had about 20 rolls. It takes a little time, but the investment is so worth it. I can’t wait to make this one for Cindy and do an update that includes her mother’s spring roll filling.

Spring (Cabbage) Roll Soup
Serves 2-4

6-8 shitake mushrooms
1 head of cabbage
6-8 scallions
4 oz. lean ground pork (or if you don't eat pork, double the shrimp)
6 oz. shrimp (shelled, deveined)--or small frozen salad shrimp
2 tablespoons of hoisin sauce
2 tablespoons soy sauce
salt and pepper
6 cups of chicken or vegetable stock
1/2 cup cilantro leaves

1. Clean and mince the shitake mushrooms. Mince the white portion of the scallions and place in a bowl with the chopped shitakes. Leave the green tops of the scallions intact and set aside. You'll be using these to tie the cabbage rolls.

2. Halve the cabbage leaves lengthwise. Bring a pot of salted water to a boil. Over high heat, blanch the cabbage leaves until just tender, 2-3 minutes. Remove the cabbage leaves and run under cold water. Drain.

3. Blanch the green scallion tops in the same pot until just tender, about 1 minute. Rinse under cold water. Drain. Tear into 20 long strips. Remember ou want these to be long-enough to tie around the roll. Set aside.

4. Finely chop the shrimp. I used tiny salad shrimp here, so I could skip the chopping. Add the shrimp and the ground pork to the shitakes and scallions. Add the soy sauce and hoisin sauce. Season with salt and pepper. Mix well with your hands to create a filling.

5. Place a teaspoon of the filling 1 inch from the wide or bottom edge of a cabbage leaf. Roll the cabbage leaf over the filling once, fold or tuck in the sides, and roll all the way to enclose the filling. Almost like you're wrapping the end of a gift. Take a green scallion strip and tie it around the around the bundle to secure the filling. No need to try to tie a complete knot. They should hold. Repeat the process until you have used all your cabbage leaves and scallion ties. There was leftover filling in my case, but I just threw it in the freezer to use next time.

6. Wash your hands. Pour the stock into a pot and bring it to a gentle boil over medium heat. Reduce heat to medium-low and add the cabbage rolls. Add cilantro leaves to the stock. Simmer on medium-low until the cabbage is tender and the filling is cooked. Serve garnished with cilantro leaves and enjoy!

Recipe modified from Authentic Vietnamese Cooking by Corinne Trang.