Pickle Soup

Pickle Soup

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.