I love what I learn from Twitter. I toss out questions into the Twitterverse and see what comes back. I ask how people use ingredients, what their favourite things to eat are, and settle dinnertime debates – the most recent: do they call it Kraft Dinner in the states, or just macaroni & cheese? The answer: KD is all Canadian – and we eat more of it than they do. My mind = blown.
Last week someone asked if I had tried the dill pickle soup at Huckleberry’s in Wetaskiwin (I hadn’t) – and then when I tossed out a question about using dill, another suggestion of dill pickle soup came back. I saw it as a sign. Although I’m a fan of dill pickles, I couldn’t imagine a steaming bowl of it – but the culinarily curious part of me insisted we give it a go. It was fab – like a muted version of dill pickle chips that’s perfectly acceptable for grown-ups to eat an entire bowl of. 9 year old B was equally excited over the stuff. To me it smacks of past-century winter prairie food, born of desperation on a day when it was -35 outside and all that was in the pantry was a few potatoes and a jar of dill pickles.
It works. For real. It’s good. It would appear anyone who has had dill pickle soup would agree.
I used a 500 mL jar of sliced pickles, which were easy to stack and slice, and then all of the brine from the jar, which was likely a bit more than 1/2 cup. (The red bits were from the jar – although you could add a bit of chopped red pepper for colour.)
Dill Pickle Soup
1 L chicken or vegetable stock
4 large dill pickles, shredded or chopped
1/2 cup pickle juice, from the pickle jar
1-2 cups thinly sliced potatoes
2 Tbsp. butter, softened
2 Tbsp. flour
1 cup milk or half & half
freshly ground black pepper
sour cream and chopped fresh dill, for garnish (optional)
In a large saucepan or small soup pot, combine the stock, pickles, pickle brine and potatoes. Bring to a boil, reduce heat and cook for 8-10 minutes, until the potatoes start to get soft.
Stir together the butter and flour until you have a thick paste; stir into the soup with the milk or cream and bring to a simmer. Cook for a minute or two, season with pepper and serve hot, garnished with sour cream and fresh dill. Serves 6.
October 17 2012 09:31 am | soup