While watching Food Network, I saw a segment on Dill Pickle Soup. The recipe was fairly simple, yet I couldn’t fathom what pickles in soup tasted like so I clearly had to make it. I adapted the original recipe a slight bit and whipped up a small batch (just in case it was terrible). And you know what? It’s kind of good, in a weird way. I love pickles, but eating them in a thick, warm soup was kind of odd at first- once I got over the weirdness, I kept eating spoonful after spoonful…
Dill Pickle Soup
Total Time: 15 minutes
• 1 1/4 cups water
• 1 1/4 tablespoons butter
• 1 1/4 medium carrots, shredded
• 1/2 large potatoes, cubed (about 2 cups)
• 1 1/4 large dill pickles, small dice
• 3 tablespoons all-purpose flour
• 1/4 cup sour cream
• 1/8 teaspoon kosher salt
• 2 teaspoons water
• Pickle juice
Combine 1 1/4 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.
Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste, depending on how pickle-y, salty, and thinned out you want the soup.