Pickle Pucker

I’m not pickle possessed by any means, although I do enjoy a crisp dill spear alongside my grilled summer burger, but there was something about this recipe when I saw it pop up in my social media newsfeed that intrigued me enough to crave it — immediately.

Apparently, I wasn’t the only one. After it caught on in popularity a couple years back, this recipe was also made, eaten and raved about by the chef-hosts on the cooking-themed TV show, “The Chew,” and I can understand why.

Initially, one might think that a pickle soup would pucker the palette, but in reality, this soup has a creamy rich broth that comes from combining flavor-packed pickle juice, chicken stock and sour cream. The potatoes break down (I didn’t peel mine, but to each his own) and help to thicken the broth.

The pickle flavor is in there, don’t get me wrong, but it’s not an overwhelming or off-putting zing. The tanginess added by the pickle juice is definitely much more seasoning than scathing.

It’s a quick soup to throw together on the stovetop and the recipe makes a big potful, enough for a large family or plenty of leftovers for a small one. In fact, I think this is one of those soups that tastes even better after it’s spent a night or two in the refrigerator.

So, don’t let the thought of pickle soup leave you feeling sour. Give this recipe a go and you may just be unexpectedly dill-ighted.

Dill Pickle Soup

Adapted from noblepig.com

Ingredients

5-1/2 cups chicken broth

1-3/4 lbs. russet potatoes, peeled, cubed

2 cups carrots, diced small

1 cup dill pickles, diced small

1/2 cup unsalted butter

1/2 cup all-purpose flour

1 cup sour cream

1/4 cup water

2 cups dill pickle juice

1-1/2 tsp. Old Bay seasoning

1/2 tsp. table salt*

1/2 tsp. coarsely ground pepper

1/4 tsp. cayenne pepper

Optional garnishes: sliced dill pickles,

fresh dill, black pepper

In large pot, combine broth, potatoes, carrots and butter. Bring to boil and cook until potatoes are tender. Add pickles and continue to boil. In medium bowl, stir together flour, sour cream and water, making paste. Vigorously whisk sour cream mixture 2 tbsp. at time into soup. (This will break up potatoes somewhat which is OK. Little balls of flour may form but whisking and boiling will break those down as well.) Add pickle juice, Old Bay, salt (see asterisk), pepper and cayenne. Cook 5 more minutes and remove from heat. Garnish if desired and serve hot.

*Some pickle juice is saltier than others. Taste soup after adding pickle juice to determine how much, if any, more salt is needed.

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