Pickle Soup
Source of Recipe
the web
Recipe Introduction
Inspired by Felix Janiszewski's pickle soup I wolfed down at Old Krakow on West Portal in San Francisco, I've come up with this version. I suggest you tinker with this, too -- Old Krakow pickles are different from my pickles, which may well be different from your pickles. Pickles are by their nature salty, so if you are on a salt-reduced diet or need to watch your intake, this is not the soup for you.
List of Ingredients
12-14 ounces waxy white potatoes, peeled and cut into small chunks or large dice
1 1/2-2 carrots, peeled and cut into small chunks or large dice
1 1/2 celery stalks, including a small handful of the inner leaves, chopped
3 cups low-sodium beef, chicken or vegetable broth, or water
2-3 big fat juicy kosher dills, shredded or finely chopped
1/2-2/3 cup of pickle brine
1/2 onion, very finely chopped
3 cups heavy cream
Freshly ground black pepper
1/2-2/3 cup coarsely chopped dill leaves
Recipe
Combine the potatoes, carrots, celery and broth or water in a large pot. Cover and bring to a boil; reduce the heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
In a small saucepan, combine the pickles with the brine. Place over medium-low heat and warm through. Add to the pot of vegetable soup, along with the chopped onion and cream. Heat through. Season to taste with freshly ground black pepper and stir in the dill.
Serves 6
Note: This soup is just as good made a day ahead. Stir in half the dill when the soup finishes cooking, then sprinkle the rest in when you reheat the soup to serve.
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