Monday, May 11, 2015

Dill Pickle Soup Will Cure All Your Woes

I make soup. I make soup ALL the time. I love soup. I could eat soup every day of my life.

I have been seriously neglecting my blog and that's a fact Jack! But now here is a little update....

Some friends and I took a little adult field trip to the Detroit Institute of Art to see the Faberge exhibit then to a late lunch at the Polish Village Café in Hamtramck. Where we proceeded to eat until our bellies reached max capacity!!

I'm not sure what part of my meal was my fav, but I can tell you the cup of DILL PICKLE SOUP I had and that I have had there many times got me jonsing to make some on my own. So as soon as I got home I got online and did a little searching for a recipe that seemed to match PVC! GUESS WHAT!! This recipe says it's from there! OH HAPPY DAY!!!

I know dill pickle soup sounds weird but it's not like drinking hot pickle juice. It's a mild soup and slightly creamy. Depending on how you make it depends on the depth of the broth.

I've made 2 huge pots of this soup not only because I love it but because I think my friends are is addicted to it.

I followed this recipe as is. Its obviously very easy to double if you want more.

So enjoy and Keep on Making Stuff!!

Dill Pickle Soup
Recipe via Food Network/Polish Village Café

5 tablespoons butter or margarine
5 medium carrots, shredded
2 large potatoes, cubed (about 2 cups)
3 large dill pickles, shredded
1 cup flour
1 cup sour cream
Pickle juice

Combine 5 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.

Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.