A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Tuesday, August 9, 2011

Pickle Soup

This flavorful soup is not too pickley tasting.   It is creamy, rich and tastes delightfully different in a fresh sort of way.  The soup has a soft, creamy look with diced pickles mixed throughout.  I make it every year at pickling time to use up any jars of dill pickles and/or relish from last years' canning (I always seem to have a few.)  Then I can start with fresh, crisp pickles and relish for the new year.

Here's the recipe:  (serves 4)
Dill Pickle Soup
1/2 cup butter
1/4 cup flour
1 cube chicken boullion dissolved in 3/4 cups hot water
3/4 cup (6 oz) dill pickles, shredded or finely chopped
1/2 cup white wine (not cooking wine)
1/4 medium onion, finely chopped
2 TBlsp sugar
1 TBlsp cider vinegar
1/2 TBlsp Worcestershire sauce
2 garlic cloves, minced
1/2 tsp dill weed
1/2 tsp curry powder
1/4 tsp white pepper
1 cup Half n' Half or whole milk
1 bay leaf (remove when soup finished)
--In large pan, melt butter.  Add flour, cooking and stirring until smooth and bubbly.  Slowly add chicken boullion, stirring until smooth.  Add all but milk, stirring until simmering.  Add H&H or milk and heat.  Remove bay leaves.

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