Tuesday, October 21, 2014
Dill Pickle Soup
Every so often, you run across a recipe that grabs your attention and simply doesn't let go. The first time I saw Dill Pickle Soup mentioned, I did a double-take and wondered what on earth it would taste like. Then I heard some friends raving about this soup and decided I needed to try it myself.
Cathy from Noble Pig created this recipe and it is truly the most unique soup I have ever tasted. We are almost entirely a family of pickle lovers and this soup is a dream come true for pickle lovers. My oldest son took his second bite of this soup and declared this soup to be his new lunch choice for his birthday meal. This is a BIG deal in our house, because on your birthday you get to choose all the meals for the day. Lots and lots of thought goes into these choices all year long.
If you love pickles and you haven't yet tried Dill Pickle Dip, you'll want to try that too!
COOK'S NOTE: Pickle juice can greatly vary in saltiness. Taste the broth before adding salt and only add it as needed.
Dill Pickle Soup
recipe adapted from Noble Pig
Yield: 6 - 8 servings
8 cups chicken broth
2 1/2 pounds russet potatoes, peeled and chopped into 1/2" pieces (I used 2 giant baking potatoes.)
2 cups chopped carrots, small dice
1 1/2 cups chopped dill pickles, small dice (3-4 large dills or 20+ baby dills)
1 cup brown rice flour or all purpose flour
1 cup sour cream
2 cups dill pickle juice
1 3/4 teaspoons Old Bay seasoning
1/2 teaspoon kosher salt (only as needed)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
Toppings: slivered dill pickles, fresh dill
In a large pot, combine the broth, carrots, and potatoes. Bring to a boil and cook, stirring occasionally, until the potatoes are fork tender. Add the pickles and continue to simmer. In a large mixing bowl, whisk together the sour cream and the flour to make a paste. Slowly add 1 cup of the hot broth from the pot, whisking until smooth and creamy.
Pour the cream mixture into the pot and whisk or stir until smooth. Stir in the pickle juice, Old Bay, salt, pepper, and cayenne. Cook 5 more minutes, to thicken slightly, and remove from heat. Scoop into bowls and garnish with additional pickles and/or fresh dill. Enjoy!
ONE YEAR AGO TODAY: Chicken and Smoked Sausage Gumbo