The Dill Pickle Soup.
The Pretentious Pickle is a canning company offering classic pickles, like bread-and-butter and kosher dill, but also pickled beets, dilly beans, pickled tomatoes, and watermelon rinds—over 30 canned and preserved products.
Ingredients
- 48 oz. of chicken broth
- russet potatoes (couple good sized, peeled and quartered)
- 1 cup sour cream
- ½ cup flour
- 1 large kosher dill pickle diced (whole pickles available at PPC)
- 2 cups pickle brine kosher dill brine available at PPC
- 1 stick unsalted butter
- ¼ cup of water
- ½ teaspoon of salt
- ½ teaspoon of pepper
- ½ teaspoon of Old Bay Seasoning
Instructions
- Simmer the broth, butter, diced pickle, and potatoes until the potatoes are tender (15 minutes or so). Add the 2 cups of brine. Add salt, pepper, and Old Bay. Stir.
- Whisk together the sour cream, flour, and water, then whisk into the pot. Stir constantly until thick.
- Add sour cream mixture to broth. Let simmer to a warm temperature, but not boiling, to avoid the flour getting lumpy, but be aware some lumps could be from the potato.
- Serve warm with a crusty bread (French or sourdough). “We serve ours with bread, not a spoon, to soak up the goodness,” Lorraine says. Refrigerate the rest, if any is left.
