dill pickle soup

2016-08-15

I don’t care very much for dill pickles out of the jar. They are too sour to my liking. But I figured out that I could make a very good soup with them.

This is a potato and carrot soup on a chicken base (optional), with the pickles as added ingredient. The acidity of the pickles does change the flavor range considerably.

INGREDIENTS

This is what you need for 4 servings:

1 lb. carrots
1 lb. potatoes
2 chicken legs
S&P
your spices of choice
1 qt dill pickles
these were homegrown cucumbers that I pickled myself
2 cups evaporated milk,
OR half and half OR heavy cream
optional:
- oil dough or potato flakes for thickening

Pic1: dill pickle soup

Directions

Pic2: load the pot
Pic3: simmer
Pic4: all done

Peel, wash and slice the potatoes and carrots.
Combine chicken legs, potatoes and carrots in a 6-qt. pot.
Add enough water to cover it all.
Add S&P to taste. Add your spices of preference.
I used some garlic, curry and chipotle. (Pic2)
Bring to a near-boil over medium heat.
Reduce the heat and simmer over low heat for 30 minutes. (Pic3)
Remove the chicken. Reserve.
With a stick blender, liquefy part or all of the vegetables to thicken the soup. (Pic4)
If it needs further thickening, stir in oil dough or dehydrated mashed potatoes (or use more potatoes).

Pic5: with tomatoes
Pic6: dill pickles
Pic7: pickle juice

Reserve the pickle juice when draining the pickles. (Pic6+7)
Add the evaporated milk, chicken, and pickles to the soup.
Stir gently.
Add the pickle juice (Pic7) in small amounts at a time until you reach your limit.
Adjust seasoning.
Serve immediately. Enjoy.
Serving suggestion:
- If you made it too sour, add some sugar to offset the acidity and make it a sweet & sour soup.
- Add other vegetables for different flavors e.g. tomatoes (Pic5)

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org