Dill Pickle Soup 1

Drain the pickles, reserving the juice, and slice them thinly. Melt 2 T of the butter in a frying pan and add the pickle slices, sauteeing them over medium heat for 3 min. Push the pickles t one side, add the remaining T of butter and the onions and garlic. Cook until soft and slightly browned. Incorporate the pickles and cook together for 1 min. Ad 1 c stock and bring to a boil, scraping up any browned particles. Transfer this mixture to a medium soup pot, add the rest of the stock, the reserved pickle juice, and the carrots. Simmer uncovered for 15 min. Add the shredded port and cook 15 min more.

Knead together the softened butter, flour, and dill into a ball and add it to the simmering soup, stirring to blend. Cook 2 min until the soup thickens. Remove from the heat and stir in the heavy cream. Taste and adjust seasoning, remembering that salt tends to accentuate the sour taste. If soup is not tart enough, add lemon juice to taste. Serve hot, with dollops of sour cream.

Stock: this can be a well-flavored chicken or veal, or a brown stock. The author notes that using all beef stock makes the soup a bit too strong, and usually substitute half of the brown stock for chicken or veal.

From: Cheryl Brooks Unusual Soups, via mf@nyc.pipeline.com (Sue M. Ford).
The author says this soup is of Polish extraction, reconstructed from descriptions of her great-grandmother's soup.


Dill Pickle Soup 2

In large pot, combine stock, bouillon, carrots, potatoes and celery. Cook, covered, until potatoes are soft (about 10 minutes). Do not overcook. Add pickles and continue cooking about 15 minutes.

In small bowl beat milk and flour until smooth (add a bit of hot chicken mix to blend it more easily); add to soup, stirring well. Bring soup to boil, stirring often until slightly thickened. Remove from heat.

In small bowl, beat egg with sour cream until smooth. Add to soup and stir until smooth. Keep soup warm but do not boil after adding egg/sour cream mixture or it will curdle. Just before serving, garnish with parsley and dill, if desired. Serves 10.

Per serving: 120 calories; 3.4 g fat (1.4 g saturated fat; 26 percent calories from fat); 28 mg cholesterol; 640 mg sodium; 17.6 g carbohydrates.

From: Robert D. Penrod

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