The soup is still warm in the pot and is settling nicely into my belly and already I find myself writing about it. That is how much I love this soup.
As a child I grew up eating lots of soups that my mom made. Unfortunately for her, I never loved the ones with mystery meat (I would squeeze all the meat juice out and leave a dry meaty hockey puck on the roof of my mouth she would then have to scrape out an hour later. I see now why Mother Nature has given me a picky eater. Well played.)
Anyway back to my favorite soups from childhood – my mouth would smile and my heart would sing if I heard she was making chicken noodle, tomato or dill pickle soup. Those were the three favorites.
Today I take you down memory lane with dill pickle soup. Another Pinterest discovery, pregnancy craving turned delicious meal.
Please don’t doubt me.
Here is the magical recipe and yes, as usual, I eyeballed many of my ingredients – it keeps things fun!
- 4-1/2 cups chicken broth + 1 cup of water.
- 5 medium russet potatoes, peeled and quartered
- 2 cups chopped carrots (smaller dice) – I used 6 medium carrots
- 1 1/2 cup chopped dill pickles (smaller dice that’s about 60% of a Meijer 24oz jar of dill pickle spears. buy a second one, you’ll be short on pickle juice otherwise.)
- 1 stick of unsalted butter – yep.
- 1 cup all-purpose flour
- 1 cup sour cream
- 1/4 cup water to mix with the flour and sour cream
- 2 cups dill pickle juice* (saltness varies – taste the soup before you season more!)
- 1/2 teaspoon table salt
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon cayenne pepper
The recipe calls for Old Bay Seasoning – since I was incapable of finding it I researched what it contained and mimicked it closely. This included:
- a sprinkle of nutmeg
- few dashes of paprika
- few dashes of dried dill
But that’s okay it keeps things interesting.
First off you pour in the chicken stock (you can use vegetable stock, it will change the flavor a little. I am an omnivore so I don’t mind meat.), cut the butter into 4 pieces, drop in quartered potatoes and well chopped carrots.
I let it all boil for about 15 – 18 min.
Meanwhile I busied myself chopping up dill pickle spears. Make sure you leave 4 dill pickle spears for eating while you chop. My willpower is weak so I couldn’t resist. I love sour foods (regardless if I am preggers,) so I upped my quantity to 1 1/2 cup of chopped pickles.
The house was starting to smell extremely amazing. I went ahead and checked my potatoes with a fork to make sure they were soft and dropped in my 1 1/2 cup of pickles.
Next is a step that made me a bit nervous. Sure the originator of the recipe said not to worry, but you still worry as you continue to boil a vat of soup and aren’t sure it will turn out. I mixed my 1 cup of sour cream, flour and 1/4 cup of water. It made a really thick scary looking paste.
I skipped the spoon (it was like scooping cookie dough) and used my fingers to plop about 2 tbsps of scary flour mixture into the soup at a time while I whisked like a mad woman. Chunky, “globby,” this is hardly food I’d serve my family! Slowly the ingredients started to break apart, including the chunks of potato and mercifully the globs of sour cream/flour/water paste began breaking apart creating an impressive chowder like consistency. YAY!
Next up you will crack open your second jar of pickles and top off your pickle juice to equal 2 cups. You’ll then attempt to cram left over pickle spears from the first jar into this jar. You’ll be successful, though keep in mind anything you don’t fit, you will eat. Rule of cooking.
Taste your soup to see if it’s sour and salty enough. Then add in a little bit more seasoning. The cayenne pepper added a slight heat, but overall it’s very manageable even if you don’t handle spice well.
So much soup! Let it cook as long as you like, the ingredients have had time to get friendly and things are looking good!
Once you feel the masterpiece is ready, you ladle a bit in a bowl grab a spoon and enjoy. You can have it with crusty bread, but honestly, it’s such a rich, thick, comfort food experience bread isn’t needed.