Dill Pickle Soup

So who sat around and thought, I have extra dill pickles, I think I'll make soup out of them? I did not make this, and probably won't, but I'm hoping some reader will.

I was talking to a friend this weekend who lives in the Tri-Cities, laughing about putting this recipe in this week. She said, much to my surprise, that there is a restaurant in the Tri-Cities that serves it.

I Googled it and found it is common in areas in Canada. Russians have a name for it (Rassolnik) and some dill pickle soups are made with potatoes and carrots. It seems this recipe is a stock soup, of which one can add most anything or keep simple.

A recipe reader asked me about last week's recipe, the chicken with spinach and mushrooms. She said the recipe said to cut the chicken crossways. I guess that would be cutting it in half, which I didn't do. I copy the recipes as they are written. Sometimes they have odd instructions and then there are times I speed read and miss some important directions, like putting the strudel topping on the Blueberry Coffee Cake before it is baked.

The same reader said she made the Asparagus Quiche but used a Sweet Potato Crust. (Bake and mash sweet potatoes, add egg and salt, put into pie pan for a crust, bake at 425 degrees for about 30 minutes until crispy.)

INGREDIENTS:

2 Tbsp butter

½ c. all- purpose flour

7 c. chicken both

½ c. finely chopped dill pickles

2 Tbsp dill pickle juice

2 Tbsp white sugar

1 Tbsp Worcestershire sauce

2 tsp minced garlic

4 tsp onion salt

1 tsp dill weed

1 tsp curry powder

½ tsp white pepper

2 bay leaves

2 c. warm milk

DIRECTIONS:

Melt butter in a large stockpot over medium heat. Whisk in flour, and cook until the flour begins to run from white to a bale beige, one or two minutes. Whisk in chicken broth until thickened and smooth. Increase heat to medium high, add dill pickles, pickle juice, sugar, Worcestershire sauce, garlic, onion salt, dill week, curry powder white pepper and bay leaves. Bring to a simmer, then reduce heat to medium low and simmer for five minutes, whisking frequently. Remove from heat and whisk in milk. Remove bay leaves before serving.

MY NOTES:

A small pet peeve, but they could have shortened the directions and said, add all the ingredients except the warm milk. There are several different recipes for this soup so if it interests you, you might check them out. And please let us all know if you make it.

ENJOY