Dill Pickle Soup
- Ready In:
- 1hr 5mins
- 1 lb sour dill pickle, including the juice
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 6 cups stock (see below)
- 1⁄2 cup carrot, diced
- 2 cups lean pork, cooked, shredded
- 2 tablespoons butter, softened
- 2 tablespoons flour
- 2 tablespoons fresh dill or 1 tablespoon dried dill, chopped
- 1 cup heavy cream
- lemon juice
- 1 cup sour cream
- 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, sauteeing 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 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 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.
- Stock: this can be a well-flavored chicken or veal, or a brown stock.
- The author notes that using all beef stock makes the soup a bit too strong, and usually substitute half of the brown stock for chicken or veal.
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This recipe is exactly the same as the one I make at home quite frequently. The only thing that I do differently, is omitting the pork. I love this soup and am quite happy to see this specific recipe here. I agree that you need to use a good quality stock. I would add that I recommend using one with low salt content because the pickle juice and pickles salt the soup quite well on their own.