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Well, I finally figured out the Dill Pickle Soup recipe…it took a little melding of recipes and a little tasting; but I think I’ve perfected a soup that I find delightful and quite simple, too.

Dill Pickle Soup
1 T. Olive oil
1 T. Butter (optional)
8 c. chicken broth
2 cubes of chicken bouillon
2 medium carrots, coarsely grated
1/2 c. onion, diced
1 c. celery, sliced thin
4 large Polish Dill Pickles (pickles that are not pickled in vinegar), coarsely grated
6 medium potatoes, Idaho type
1/2 c. pickle juice
1/2 c. heavy cream
2 T. flour

1. In a large pot, heat olive oil and butter. Place onion, carrots and celery until tenderized.
2. Add in broth, bouillon and pickle juice
3. Add in potatoes and dill pickles, bring to a boil and cook for 15 minutes.
4. Turn down the heat to a simmer and let simmer for another 10 minutes.
5. In a small bowl, whisk the heavy cream and flour until smooth.
6. Turn your temperature to low and let it sit for a minute before ladling a small amount of hot soup into your small bowl of heavy cream. This is meant to temper your cream and prevent curdling.
7. Add cream/soup mix back into the soup and stir until well mixed.
8. Serve.

To make this vegetarian, substitute the chicken broth and bouillon for vegetable stock and bouillon.

(Note: Avoid boiling when reheating to keep cream from curdling.)

Well, I’ve to run; thanks again for the conversation.

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