Pickles are kind of my weakness. I have two different fried pickle recipes on this blog already and have perfected a third in recent months. I’ll share that recipe later on. Today, let’s talk about soup, and pickles in the soup. Sounds weird right? It’s so good though.
I found this recipe from The Noble Pig and made it a couple times pretty much as written, simply substituting gluten-free flour for the regular flour. It was good, but a bit doughy and gritty. I’m sure the original recipe, with regular wheat flour isn’t that way, but alas I won’t ever know. I actually had resigned to never make the soup again after the last time because it just wasn’t to-die-for, the way I had made it.
I caved and tried one more time but this time made quite a bit of adjustments to suit gluten-free cooking and our palates, and I have to say, I think I hit the right balance.
- 6 cups vegetable or chicken stock
- 5-6 potatoes, peeled and diced
- 2 cups carrots, peeled and diced finely
- 1 cup dill pickles, diced finely
- 1 tablespoon dried dill (or 1 teaspoon fresh dill)
- 1 cup sour cream
- ¼ cup superfine brown rice flour
- ¼ cup water
- 1½ teaspoons Old Bay seasoning
- ½ teaspoon cracked black pepper
- ¼ teaspoon cayenne pepper
- 1 cup reserved pickle juice
- Combine stock, potatoes and carrots in a large pot over medium heat. Bring to a boil and simmer until vegetables are tender, about 15 minutes.
- Add in dill pickles and dill. Let simmer for 5 more minutes.
- In a medium bowl, whisk together the sour cream, brown rice flour and water until a smooth paste forms.
- Drop the sour cream-flour paste into the soup a bit at a time, whisking to combine fully before adding the next amount.
- Optional: remove about 2 cups of the soup into a large bowl and using an immersion blender, blend until smooth and add back to the soup. (I did this once and it was nice, but definitely not a necessary step.)
- Add the Old Bay, black pepper, cayenne pepper and pickle juice. Whisk to combine well. Let simmer an additional 5 minutes to let the flavours meld.
Random subject change for a second now. We have been living in limbo for quite some time now. Pretty soon we will be moving into our new home and maybe things will stabilize and I’ll feel more like myself again. Right now we are living in an apartment we rented to have somewhere warm to live over winter while the house was being built. These days, when I take photos of my food and stuff, I’m just using my iPhone and limited props or staging. I’ve learned to actually appreciate the simplicity and not caring as much about perfection when it comes to posting here. It’s liberating actually.