About 10 or 11 years ago, I spent a week or so in Toronto to attend company meetings. A coworker local to the area took me to dinner at a small family owned restaurant in the Polish community of Toronto. She insisted that I have pickle soup. I wasn't too sure about ordering it, but did so at her urging. I was pleasantly surprised... in fact, it was delicious!
I asked the owner about the ingredients, and she gave me a rough estimate of what to use (her recipe is obviously for a much larger batch). When I got home from my business trip, I did a bit of digging for a recipe that had the ingredients and approximate portions given to me by the restaurant owner. I keep the recipe in my #1 go-to cookbook, and see it there often.
While Alan was in Missouri earlier this week, I decided to make myself a batch using a jar of my homegrown and canned garlic dills. Mmmmm, good!
If you've never tried dill pickle soup and you like dill pickles, I encourage you to try this recipe! You might find it as enjoyable as I do! It's an easy recipe to cut in half, and the ingredients are simple -- you might even have them already on hand!
1 pound dill pickles
All of the pickle juice in the jar
3 tablespoons butter
1 cup sweet onion, chopped
2 minced garlic cloves
6 cups chicken stock
1/2 cup finely diced carrots
2 tablespoons flour
2 tablespoons chopped fresh dill
(or 1 tablespoon dried dill weed)
1 cup heavy cream
Lemon juice to taste
Sour cream (dollop on top when soup is served)
**Small pre-cooked potato cubes can also be added**
Remove the pickles from the juice and slice the pickles thinly, reserving all of the juice from the pickles and all of the juice in the jar. Melt 2 tablespoons butter in a good sized soup pot. Add the pickle slices and saute them over medium heat for 3 minutes.
Push the pickles to one side of the soup pot, add the remaining tablespoon of butter, the onions and the garlic. Cook until soft and lightly browned. Combine the pickles with the onions and cook together for 1 minute.
Add 1 cup of stock and bring just to a boil, scraping up any browned goodness from the bottom of the pan. Add the rest of the stock, the reserved pickle juice, and the carrots (and the pre-cooked potato cubes if you choose to use them). Simmer uncovered for 15-20 minutes.
Knead together the softened butter, flour and dill into a ball and add it to the simmering soup, stirring to blend. Cook for 2 minutes, until the soup thickens slightly. Remove from heat and stir in cream.
Taste and adjust seasoning, remembering that salt tends to accentuate the SOUR flavor. If soup is not tart enough, add small amounts of lemon juice to taste.
Serve hot with dollops of sour cream. (This part is highly recommended!)