Or, never let it be said that I am afraid of trying new things (recipe included)
I kind of like the way it looks like crusty sea monster is trying to get my soup, don’t you?
One of my dear friends in Canada tried this recipe at a restaurant and was kind enough to pass it to our group of friends. Where we skeptical? Of course, but she said it was really very good, so a few of us decided to give it a go. I am not nearly as brave as our friend that served it at a dinner party. She said reviews were mixed and although she wasn’t over the moon about it at first, the second day it completely won her over.
And that’s when I was brave enough to give it a try. I am finding that it’s one of those foods that gets better the more you eat it. First spoonful I was just glad it didn’t kill me, second hey, this isn’t too bad and now I’m drinking it. It’s incredibly rich with a bit of tartness from the pickles. It’s kind of like if tartar sauce were a soup, in a good way.
For garnish, I made a panko crusted fried pickle. I’d planned on making traditional Southern cornmeal dusted fried pickle chips but it turns out I was out of cornmeal and pickle chips. These were good and dead simple: I halved petite dill pickles, dusted with flour, dredged in some beaten egg then panko and fried. You could serve these with any sort of dressing, like honey mustard or ranch for dipping. Fried pickles aren’t my first choice, but if somebody orders a basket, I’m happy to dive right in.
And for dessert:
It’s a peppermint stick! In a pickle! A girl at work told me about this, oh 5 years ago. Seems it was quite common down in Mississippi where she grew up. Alas, I only had petite dill pickles left and tiny candy canes, so I made do. I think maybe it would have been better with a more peppermint-y candy cane, this one had a muted flavor. It wasn’t gross, it just wasn’t good. I’ll have to try it again with a huge pickle and a proper peppermint stick sometime in the future – possibly when I finally get off my butt and track down one of those Kool-Aid soaked pickles they sell around these parts.
Recipe for Dill Pickle Soup
Courtesy of Chef Donovan Sawatzky of the Hoodoo Grill
Ingredients:
6 Dill Pickles
½ Med. Red Onion
½ cup pickle brine
2 litres whipping cream 35%
1 Tsp ground black pepper
Method:
With a food processor, puree pickles and onions.
Transfer to a heavy bottom pot and heat on med/high for 5 mins or until carimalization starts.
Add pickle brine, bring to simmer.
Add whipping cream and stir to prevent from separating.
Maintain simmer and reduce to desired thickness.
Add pepper.
Serve
Garnish with a dill pickle wedge and a sprig of fresh dill.
Serves 4 meal size or 8 cup size
NOTES: I halved this recipe and it came out quite nicely. I did use 100% cream but my friend subbed some milk and hers came out fine. I probably wouldn’t use only milk, as the richness of the milk fat balances the pickles.









{ 2 trackbacks }
{ 19 comments }
I’m a bit iffy on the fried pickle front, but I’ll try it out. The soup sounds delicious, I’ll be whipping up a batch this weekend.
Oh let me know how it goes!
I may end up making this soup on Christmas. I’ve vowed to go non-traditional this year and this would be an excellent addition to the menu.
travit´s last blog ..Fall Family Shoot
Make sure you save some pickles to stuff with candy canes!
I’m not sure when I’m going to make this soup but I am definitely going to – I love tart so I think it would be something I would love.
I don’t think I will do the peppermint stick in a pickle though
And I’ve never heard of that before.
Did the rest of the family eat this?
Kim Woodbridge´s last blog ..WordPress 2.9 Released on 12/18/09: Highlights
Hmmm. I shall not be trying this recipe. Mainly because of this:
“It’s kind of like if tartar sauce were a soup, in a good way.”
If tartar sauce were soup, I don’t see how it could be in a good way. It could only be in a bad way. Having said THAT, I think I’d totally eat a deep-fried pickle, especially if it looked like a crusty sea monster.
JD at I Do Things´s last blog ..I’m Getting Death Threats so you don’t have to
My husband says I should put bacon in everything then the internet will love me. Do you think that’s true?
Because I’m thinking maybe I could start a pickle meme instead. Get in on the ground floor, that’s my motto.
Sounds yummy and doable!
vered | blogger for hire´s last blog ..Twitter: Where Do You Draw The Line of Privacy?
It was really easy. I’m thinking tomorrow I will try to reduce the leftovers a bit and use them to make another dish. Soon no casserole in America will be complete without cream of pickle soup!
I was at a German restaurant recently that served fried pickles as appetizers. It made me realize that every single food on the planet tastes good once fried. My husband created a mixed drink with pickle juice, but I can no longer remember what is in the mix other than pickle juice and something else that doesn’t seem like it would go with pickle juice… like tequila?
Alisa Bowman´s last blog ..Why Parenthood is Worth It
I am curious to know what beverages seem like they would go with pickle juice.
I’ve heard of a martini that uses pickle juice. Not too far off from a regular dirty martini.
Al_Pal´s last blog ..My new creative outlet: Bread Puddings!
The only thing I wish I had done was thrown in a bit more brine. I wanted more tang. But it’s a soup that, the more you have, the more you want.
I believe a Pepto Bismol martini would be a great chaser for pickle juice.
You know, I think I was in my mid-20s before I realized that there was a L at the end of Pepto-Bismo. I’m not sure why they didn’t call it that, seems like it flows better.
Dill Pickle soup is usually sold in Polish restaurants. I’m Polish & I love a good dill pickle soup. Never had a deep fried pickle, though. I usually eat the soup with a slice of fresh pumpernickel bread.
Collette´s last blog ..And So This Is Christmas…
Mmmm, that reminds me of eating goulash soup with good pumpernickel or another good, hearty bread.
I wanted an Eastern European/Southern fusion thing with this recipe. I am fancy like that.
Zupa ogórkowa aka pickle soup, is better if you add sour cream instead of whipping, and some chicken
That sounds really good!
This is the second pickle soup I’ve heard of in the blogosphere!
The first includes potatoes and is a Polish recipe over at http://www.classychaos.com/links-topmenu-20/484-pickle
I’ll have to try this sometime. ;p
Al_Pal´s last blog ..My new creative outlet: Bread Puddings!
Comments on this entry are closed.