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 a 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 saucepot. 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.
Related Reading For Dill Pickel Soup and Other Favorites
What is Michigan’s True Pickle? – OK, technically Vlasic Pickles, located in Imlay City, is at the extreme southern portion of the Thumb. Area growers supply cucumbers for America’s #1 pickle and scores of workers work at the plant and distribution.
Michigan Food Brands that We Love But Fly Under the Foodie Radar – Go online and look up “Michigan Food” and the same names pop up over and over; Faygo Pop, Better Made Chips and Vernors Ginger Ale. While these are fine examples of Michigan food that we love that list is far from complete.
Senate Navy Bean Soup Served Everyday in Washington DC – The small town of Kinde, Michigan was once renowned as the “Bean Capital of the World“. Michigan white navy bean soup has been a staple for over one hundred years in the U.S. Senate dining room in the form of Senate bean soup. The simple recipe is widely known in the Great Lakes State and over the years home cooks have made all kinds of variations.
The 12 Best Breakfast Places in the Thumb – The Upper Thumb is blessed with sandy beaches, fun places to visit and great inexpensive places to eat. We compiled a listing of the top restaurants, grills, bakeries, and bars that offer breakfast. These are the top-rated places to go for your morning meal according to the travel sites.
Celebrate National French Fry Day with Gibby’s Fries – Gibby’s Fries are fresh-cut homemade French fries can only be found at carnivals, festivals, and fairs during the summer months. We dropped in on the Huron Community fair during Sunday’s set up.