Gluten Free, Redneck

It’s Kind of a Big Dill – Dill Pickle Soup

First of all, we would like to state for the record that it was with great restraint that the title of this entry was not a dildo pun.

So. Ever want to just chug a jar of pickle juice but you were worried the world would judge you for being the soulless cretin you probably are? Fear no more, for dill pickle soup is a thing!

Dill Pickle Soup

Ingredients

  • 5-1/2 cups chicken broth
  • 1-3/4 pounds russet potatoes, peeled and quartered
  • 2 cups chopped carrots (smaller dice)
  • 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 cup sour cream
  • 1/4 cup water
  • 2 cups dill pickle juice*
  • 1-1/2 teaspoons Old Bay seasoning
  • 1/2 teaspoon table salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon cayenne pepper

Garnish (optional)

  • sliced dill pickles
  • fresh dill
  • black pepper

Directions

  • In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.
  • In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don’t panic.)
  • Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
  • *All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It’s possible you will not need any salt or would prefer more or less.

 

S: This sounds disgusting. I feel like this is something Snooki would make. Didn’t she love pickle juice?

Z: Ha! Yes, she did. I love that you remember that.

2_snooki

Start time 6:30 PM

For today’s event, Zilla will be consuming her adult beverage concealed inside her favorite meat-themed cozy:

20170521_184035

Yes, she has more than one meat-themed cozy.

Notes on the ingredients:

-1/4 c butter? Even Skillethead made a gross-out face. When there is too much butter in a recipe for Skillethead, there is something wrong. We put in three tablespoons.

-It’s always odd to us when they don’t tell you to chop up onion, carrot, and celery to start your broth-based soup. What are we, heathens? So we sautéed the chopped vegetables in the butter, then added the broth and potatoes instead of just dumping it all into the pot together.

20170521_183729

Z: Ok, we need 1 3/4 lb of potatoes. How many potatoes do you think that is?

S: Um…well how much does a beer weigh? Probably like a pound, right?

Z: I guess?

S: Ok, hand me that potato.

 

20170521_184409

 

S: Yeah ok so about two of those.

Z: …accurate.

S: Whatever.

Z: Ok, this needs to cook until the potatoes are done. I don’t think we have a lid that fits this pot.

S: I got this.

 

20170521_185702

S: Ok it’s been 30 minutes…
Z: 20 minutes of which we were talking about birds. We need other hobbies.

Once the potatoes were done, we decided to just blend the soup rather than leave the chunks of potato whole.

 

Whisk in sour cream, pickle juice, etc. Since we blended the potatoes, we didn’t really need the flour as a thickener, so we’re tagging this bitch as gluten-free, even though the original recipe is not.

We put in about a cup of pickle juice. If you’re feeling really pregnant, it could probably do with 1½ cups. 2 cups might be a bit much.

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Add chopped pickles:

20170521_185632
Skillethead decided to be fancy, so he added some cheddar, dill, and made some crispy hash browns to garnish. He was very upset that we were out of bacon. Because God  forbid we cut the butter AND leave out bacon.

20170521_195200

Here’s the original recipe pic for comparison:

Dill-Pickle-Soup-serve-with-a-rustic-bread-for-a-delicious-meal.
Done at 7:15 PM

S: That’s so fucking weird
Z: You mean you don’t like it?
S: I’m not sure.
Z: It’s pickle-reminiscent but not pickle-overpowering
S: I was really worried this was going to be disgusting

Verdict:

Salty and pickle-y without being overpowering, quick, easy, looks like the picture and has good, clear directions. The author also included some useful tips. It seems pretty un-fuckup-able. So go forth and exercise due dilligence and dilliver this dillightfully dillicious dilluge…ok, that’s enough. Seriously though, it’s pretty good. We give it 4 pickles.

 

11-14 National Pickle Day 111-14 National Pickle Day 111-14 National Pickle Day 111-14 National Pickle Day 1

 

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