Dill Pickle Soup

IMG_20160129_184605Hello everyone,

Months ago, my cousin Lori and I were out for her birthday, and we chose to dine at The Continental for the occasion. The Continental restaurant is an Eastern European restaurant that has been around for decades in Edmonton. During our visit, we enjoyed such classics and beef stroganoff with spätzle, goulash, perogies  and a multi-layered tort.

However, for Lori and I, the most surprising dish had to be the dill pickle soup!

The idea of dill pickle soup sounds weird, I know. So we were amazed how delicious it was when we tried it. I think it’s kind of the same idea as deep fried pickles if you have ever had those – they sound really strange but are super delicious and addictive in reality.

We complimented the soup to the server and she let us know that we could email the restaurant for the recipe! This was a lovely surprise. However, we never got around to it.

Months later, Lori surprised me and sent this link, containing an article featuring the soup! I immediately had her over for soup and it was great.

The beauty of this soup is that it is embarrassingly easy and very low calorie. It makes a light meal for two, but I would suggest serving it as an appetizer for your dinner guests as well.

So try something new – dill pickle soup!

Bon appetit,

Julie

Click here for printable Word version of recipe:
Dill Pickle Soup

_____________________________________________________

Dill Pickle Soup
Inspired Helena Browka
Click here for original articls

Serves 2 for a meal or up to 4 for an appitizer

INGREDIENTS:

4 cups vegetable broth
1 stalk celery
1 medium carrot, grated
1 medium potato
3 large dill pickles, grated
¼ cup pickle brine
¼ cup whipping cream
1 tbsp flour, dissolved in water
Freshly chopped parsley
Freshly chopped dill

DIRECTIONS:

  1. Heat broth in pot
  2. Cut potato into small cubes, grate carrot, and thinly slice the celery stick. Throw vegetables into pot.
  3. Bring to a boil, reduce heat to medium low and simmer for 20 minutes, until potatoes are cooked.
  4. Dissolve flour in about ¼ cup of water.
  5. Add dill pickles, brine and flour solution to put. Heat for a few minutes until soup thickens.
  6. Add whipping cream and herbs.
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