The Dill Pickle Soup.
The Pretentious Pickle is a canning and country store 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, as well as jams, salts, candles, eggs, maple syrup, local honey, and goods from local artisans.
- 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
- 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.