I know. I really understand why you think you should stop reading right now. I thought so, too. Because before this, pickles and soup didn’t quite seem like a match. But they are!
For one thing, I don’t even love pickles. This definitely makes me the odd man out at my house. Though, I will eat my fair share of Pickle Dip because to me, pickles need to be combined with something savory to counterbalance the tang. Especially my homemade pickles which make my family pucker quite happily.
But then my dear, dear friend told me that I could make her so very happy if I could find a good recipe for Dill Pickle Soup to make for her someday. Apparently, she had tried Pickle Soup at a Polish Festival and found it to be quite desirable. For this friend, I’d do about anything so the hunt was on for the perfect pickle soup. When I had my friend over for a surprise dinner many months later and causally mentioned that Dill Pickle Soup was on the menu, she literally picked me off the floor for a huge, twirly hug.
And I must admit, it is spectacular! That’s saying a lot for this soup-lovin’, not-such-a-pickle-fan girl. The soup is thick and hearty and super inexpensive to make with no meat or cheese involved. And every person in the house was happy with the flavors (despite its meatlessness). The pickle tang is there, but not overwhelming at all.
To begin, chop about 2 lbs. of peeled potatoes,
and 1 1/2 c. dill pickles into very small pieces.
Finely grate 2 c. of carrots as well.
In a large pot bring 9 cups of chicken broth or stock (can use vegetable broth) along with the carrots, and potatoes to a boil. Cook until the veggies are tender.
Add in the chopped pickles.
In a separate pan, melt 1/2 c. butter.
Whisk in 1 c. of flour,
1 1/2 T. Old Bay Seasoning,
1/2 tsp. salt
1/2 tsp. coarsely ground pepper,
and 1/4 tsp. cayenne pepper into the butter and cook for a minute.
Whisk in 1 c. sour cream.
Lastly, whisk in 2 c. dill pickle juice and bring to a boil so the mixture can get hot enough to thicken.
Transfer 4 cups of the chicken broth from the first pot 1 cup at a time into the thickened butter/pickle juice mixture whisking to incorporate the two together. When they have mixed well, pour them back into the first pot and whisk.
Taste to check for the need for additional salt and pepper.
This pairs perfectly with my delicious, crusty Artisan Cheese Bread.
That’s it! A cheap, pantry meal that no one will expect to love as much as they will!
- 2 lbs. potatoes
- 1½ c. dill pickles
- 2 c. grated carrots
- 9 c. chicken broth or stock
- ½ c. (1 stick butter)
- 1 c. flour
- 1½ T. Old Bay Seasoning
- ½ tsp. salt (I use Kosher or Sea Salt)
- ½ tsp. coarsely ground pepper
- ¼ tsp. cayenne pepper
- 1 c. sour cream
- 2 c. dill pickle juice
- 2-3 c. instant potato flakes (optional)
- Begin by dicing the potatoes and grating the carrots.
- Add them to a soup pot along with the chicken broth and bring to a boil. Reduce heat to low and let simmer until the vegetables are tender.
- Add in the chopped pickles.
- In a separate pan, melt the butter and add in the flour and seasonings and whisk for a minute or so.
- Whisk in the sour cream and then the pickle juice and bring to a boil, whisking until thickened.
- Ladle in some of the hot chicken broth and whisk to incorporate. Then, pour the sour cream/pickle juice mixture into the soup pot and stir.
Thanks to Cathy Pollak from noblepig.com for the ingredient list from which I based my recipe.