In another frenzy of cleaning out my kitchen cupboards and refrigerator, I came across a lovely little jar of cornichons. (Cornichon: These minuscule sour French pickles are: 1. adorable; 2. absolutely delicious; and 3. very useful.) I remember using them for a specific recipe a while back…but now I can’t remember which recipe it was. Oh me, oh my.
I toiled over how to use these cute little treasures.
Rather than whip up a traditional egg or potato salad, I set my sights on something a little more out of the ordinary.
Pickle Soup.
Oh my goodness. THIS. SOUP. I’m completely addicted. I just couldn’t stop eating it. It’s the perfect amount of sour and savory and the thickness is just right. I’m just in love with it. The kind of love where you want to eat it for dinner and breakfast. I know you get me.
When I saw these words quoted from Noble Pig, I knew I had to have my own shot at creating this WOWzer of a soup.
Yum. YUM. YUM!!
Apparently this recipe has “swept the nation.”
It’s truly over-the-top.
Dill Pickle Soup
4 cups broth
2 large Russet potatoes, peeled and quartered
1/2 yellow onion, finely chopped
1 large carrot, chopped
1 cup chopped cornichons (or dill pickles will do)
1/2 cup butter
2 Tbs. all-purpose flour
1 cup sour cream
1/4 cup water
1 cup cornichon (dill) pickle juice
2 tsp. Old Bay seasoning
sea salt and pepper
1/4 tsp. cayenne pepper
In a large pot, combine broth, potatoes, onion, carrots, and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.
Add the flour, sour cream, water, pickle juice, and seasonings, and puree until STILL CHUNKY with an immersion blender.
Cook 3-5 minutes longer before removing from heat and serving.
