In a Pickle (soup)

     With temperatures falling I'm eager to get into my seasonal soup mode.  And I'm always on the lookout for a new recipe to try.  One that caught my eye recently has as the main ingredient dill pickles.  It sounded strangly intriguing. I already have the cup of sliced dills and the 2 cups of pickle juice as required in the recipe, graciously provided free of charge by the Pickle Lady out at the Green Dragon in Ephrata.

    So this morning I will cook up a big pot of the soup and see what my executive soup taster, Al Novack, thinks of it.  Here is the recipe if you are interested in making some of your own:

DILL PICKLE SOUP

5 1/2 cups chicken broth                           1 cup sour cream

1 3/4 lbs russett potatoes                          1/4 cup water

          peeled and quartered                       2 cups pickle juice*

1 cup chopped carrots                                1 1/2 tsp Old Bay

1 cup chopped dill pickles                          1/2 tsp table salt

1/2 cup unsalted butter                            1/2 tsp ground pepper

1 cup all-purpose flour                               1/4 tsp cayenne pepper

*all pickle juice is not created equal.  Some is saltier than others.  Taste your soup after adding the pickle juice and final seasonings.  It's possible you will not need any salt or would prefer more or less.

     In a large pot, combine broth, potatoes, carrots and butter.  Bring to a boil and cook until the potatoes are tender.  Add pickles and continue to simmer.

     In a medium bowl, stir together flour, sour cream,and water, making a paste.  Vigorously whisk sour cream mixture (2 Tbsp at a time) into the soup.  (This will also break up some of your potatoes which is OK.  You might see some initial little balls of flour form but between the whisking and boiling all will disappear.  Don't panic.)

     Add pickle juice, Old Bay, salt, pepper and cayenne.  Cook 5 more minutes and remove from heat.  Serve immediately.

Optional Garnish:

sliced dill pickles

fresh dill

black pepper

Serves 6 to 8

Recipe from Noble Pig