Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Dill Pickle Soup

List of Ingredients




1 lb sour dill pickles, with juice
3 Tbsp butter
1 cup chopped onions
2 minced garlic cloves
6 cup stock (see below)
1/2 cup diced carrots
2 cup cooked lean pork, shredded
2 Tbsp softened butter
2 Tbsp flour
2 Tbsp chopped fresh dill or 1 Tbsp dried
1 cup heavy cream
lemon juice to taste
1 cup sour cream



Recipe



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 to one side, add the remaining tablespoon of butter, and the onions
and garlic. Cook until soft and slightly browned. Incorporate the pickles and cook
together for 1 minute. Add 1 cup 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 minutes. Add the
shredded port and cook 15 minutes more.

Knead together the softened butter, flour, and dill into a ball and add it to the
simmering soup, stirring to blend. Cook 2 minutes 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.

Stock: This can be a well-flavored chicken or veal, or a brown stock. Using all beef
stock makes the soup a bit too strong - you may substitute half of the brown stock
for chicken or veal.