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Dill Pickle Soup #2

Source of Recipe

from Marilynn, a cooking daily newsletter reader


List of Ingredients

Dill Pickle Soup #2

part one:
4 large dill pickles, diced or thinly slice
2 tablespoons flour
2 tablespoons butter or margarine
3 cups meat broth, bouillon, or meat stick
2/3 cup liquid from pickles or water
2 1/2 cups cubed boiled potatoes, optional
1 cup sour cream

part two:
1 pound sour dill pickles, including the juice
3 tablespoons + 2 tablespoons room temperature butter,
...separated
1 cup chopped onions
2 minced garlic cloves
6 cups stock (see below)
1/2 cup diced carrots
2 cups shredded cooked lean pork
2 tablespoons flour
1 tablespoon dried dill weed
1 cup heavy cream
1 cup lemon juice
1 cup sour cream

For Stock:
This can be a well flavored chicken or veal, or a brown stock.
The author notated using all beef stock makes the soup a bit too strong, and usually substitutes 1/2 of the
brown stock for chicken or veal.

part one:
Coat pickles with flour. Melt butter in large skillet. Add pickles
and stir-fry over medium heat 3 minutes. Stir in beef broth, pickle
liquid, and potatoes if desired. Cook over medium heat 15 minutes,
stirring occasionally. To serve, mix in sour cream or spoon dollops of
sour cream into each bowl before ladling in soup. About 6 servings.

part two:
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, sautéing
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.


Recipe