Ingredients
- POLISH DILL PICKLE SOUP
- from The Fountain on Locust
- Hands-on time: 25 minutes
- Time to table: 45 minutes
- Makes 6 cups
- 4 cups good chicken stock
- 1-1/2 pounds (675g) russet potatoes peeled and diced small to yield 4 cups
- 3 – 4 Polish dill pickles, about 12 ounces (340g), puréed in a food processor
- 1/2 tablespoon butter
- 1/2 cup half and half
- 1/2 cup sour cream
- Salt & pepper to taste
- Additional dill pickle juice to taste, optional
- Dried dill
Preparation
Step 1
Bring the stock to a boil in a large pot or Dutch oven, adding the potatoes as they’re prepped. Once it comes to a boil, cover, reduce the heat to maintain a simmer and simmer for 15 minutes or until the potatoes are done. With an immersion blender, purée the mixture, leaving some visible chunks of potato.
Stir in the pickles and butter and simmer for another 5 minutes.
In a large bowl, whisk the milk into the sour cream to thin. A quarter cup at a time, whisk about two cups of the hot soup into the sour cream-milk mixture, then return it all to the pot. Season with salt and pepper. Add dill pickle juice to taste. Bring back to temperature but don’t allow to boil.
To serve, transfer to bowls and sprinkle with dried dill. Can be made ahead, reheats beautifully but don’t allow to boil.