Dill pickle soup seems to me a dish that came about out of necessity—perhaps in the bleak prairie midwinter, when someone out on a farm in a snow-driven landscape looked in their pantry and decided to turn the pint jars of dill pickles into soup—but it’s no longer made merely out of necessity because it’s completely delicious. And yes, it’s just as it sounds-made with dill pickles, chopped and/or grated, along with a healthy pour of the pickle brine. At its base, there are basic veggies (onion, celery, carrot, potato), but a sausage sliced or crumbled in at the start is also common, and it would also be delicious with wintry beets or cabbage. Sometimes it’s finished with cream, or a dollop of sour cream on top-that’s the beauty of soup… rarely do you need to follow a specific recipe.
I haven’t made dill pickle soup for years, but had been talking about dill pickle soup with a friend at the Eyeopener, and decided to make it for this morning’s show as an example of things people make when it’s too cold to run to the store. And then I realized, as I often do, that I make it in a different way now than I used to, and so thought it was worth sharing the recipe all over again. (Parsley for colour… it’s not really necessary, but I didn’t have any sour cream + fresh dill!)