Food writer and broadcaster Marlena Spieler
- 2.11.08 pickle soup: the recipe! (adapted from Roving Feast, San Francisco Chronicle, as adapted from S.F.
- Here's the recipe, fresh from Poland! INGREDIENTS: About 8 ounces waxy white potatoes, peeled and cut into small chunks or large dice, more if you like and the winter night is cold...... 1 - 1 1/2 carrots, peeled and cut into small chunks or large dice 1 celery stalk, (or chunk celery root) including a small handful of the inner leaves, chopped 3 cups low-sodium beef, chicken or vegetable broth 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 2-3 cups heavy cream Freshly ground black pepper 1/2-2/3 cup coarsely chopped dill leaves INSTRUCTIONS: Combine the potatoes, carrots, celery and broth or water in a large pot with half of the shredded pickles. 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 remaining pickles with the brine. Place over medium-low heat and warm through to keep it from curdling the cream when you add it to the soup. . 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.
