This is a quick savory hearty main course soup that is perfect for a camp lunch. The potential variations are endless. It’s easy to prepare and this dill pickle soup seems to taste even better the next day. We picked Vlasic dills as they are locally grown and processed in Imlay City. A perfect Michigan meal.
Dill Soup Ingredients
- 1 32oz. container of chicken stock and 2 two more 8 oz. cans of chicken stock. About six cups total
- About three good size russet or six Michigan red potatoes. Clean them up. Roughly peeled and quartered.
- Two large carrots. Clean them up then dice them into rounds then again into little quarters.
- 3 or 4 large Vlasic kosher dill pickles chopped fine enough to have a heaping cup of pickles.
- About a 1/2 a cup of flour.
- One cup of sour cream.
- About a half a jar of dill pickle juice. About 2 cups, more or less.
- Half of a stick of butter. At room temp.
- One teaspoon of Old Bay seasoning. (Or equivalent of celery salt, paprika and dry mustard)
- Couple of pinches of course ground pepper.
- A pinch of cayenne or ground red pepper. (Whichever you have handy)
Cooking Finesse on the Fire or Stove
In a big sauce pot combine the chicken stock, potatoes and carrots and bring to a dull boil until the potatoes are just about cooked. (Stick a fork through them) Then add the chopped up Vlasic dill pickles and continue to low boil. If you have it, drop a glub of dry white wine or vermouth in. Not too much! If your over a campfire use indirect heat.
In a bowl, combine the sour cream, flour and butter and whip it a bit until smooth. Then spoon and stir vigorously one heaping tablespoon at a time into the boiling sauce pot. Don’t let the flour clump. If it does, mash it and keep stirring. Don’t worry about breaking up the potatoes your making a bisque.
Then add the pickle juice, Old Bay seasoning, pepper and cayenne. Cook low but keep a gentle boil. If its too thick, add a bit of water or more chicken stock.
Since pickle juice is so salty don’t add any extra unless you like it really salty.
Serve with crunchy sourdough or french bread and a green salad.
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