Dill Pickle Soup
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!)
Dill Pickle Soup
AuthorJulie
Drizzle some oil into a medium pot set over medium-high heat, and saute the onion, celery and carrot for a few minutes, or until soft. (Crumble or slice in a sausage too, if you like, and cook it through if need be.) Sprinkle with flour and stir to coat.
Add the stock, pickles, brine, potatoes and a good grind of black pepper. Bring to a simmer and cook for 15 minutes or so, or until the potatoes are tender. If you like, serve topped with sour cream and fresh dill. Serves 4.
Ingredients
Directions
Drizzle some oil into a medium pot set over medium-high heat, and saute the onion, celery and carrot for a few minutes, or until soft. (Crumble or slice in a sausage too, if you like, and cook it through if need be.) Sprinkle with flour and stir to coat.
Add the stock, pickles, brine, potatoes and a good grind of black pepper. Bring to a simmer and cook for 15 minutes or so, or until the potatoes are tender. If you like, serve topped with sour cream and fresh dill. Serves 4.
Sounds utterly “dill”icious ! Sorry couldn’t resist. Seriously a new soup recipe is just the thing to help now that winter is taking hold with more cold and snow.
It really is fantastic when it’s cold outside! And…. very pun-ny! 😉
My 11 year old made this because she loves pickles! We all enjoyed it. Like most soups, it was better the next day. I personally thought it was great with a grilled cheese sandwich. We had pulled out chili to eat. My husband asked if he should put it back in the freezer. I said that I wasn’t sure how the soup would turn out. He asked where I got the recipe. When I said “Julie” he put the chili back in the freezer saying, “I trust Julie.” ?
Aw!!! 🙂
We made it and it was great and tasted better the next day
Oh yes, I bet it would improve after a day in the fridge!
What brand of pickles work the best?
whatever your favourite ones to eat are!
We were in Edmonton staying at the hotel next door to the Continental Treat Bistro on Whyte Avenue and went in for a late desert. Ended up having the Dill Pickle Soup instead. That was a much better choice. My wife Joan now makes it using her own home made pickles. Delicious!!