I love pickles...let's get that out in the open right now...any kind too...heck,the boy's nickname is pickle because he ate so many as a toddler - it was better than calling him gerkin - and he still loves pickles to this day - so does the mister. In fact, the mister has a pickle appetizer almost every night before dinner, but he's strictly a kosher dill man, has no palate for bread and butter pickles or garlic flavored or sweet. When the mister and I were first married we lived in Memphis, about a half mile from Graceland, but alas, the King had already moved on to that great stage in the sky...or Vegas. I mention the King because Memphis is but a short drive to Tupelo, Mississippi, Elvis' birthplace and it's also the home of the best fried-pickle parlor and diner in the world...I'd tell you the name but I can't remember. It's probably not there any more but their breaded, deep-fried dill pickles were out-of-this-world good! I've never forgotten them and every now and then I get a hankering for one...so I make them, eat myself sick, and then I'm good for a year or so. I think you'd agree with me that as a pickle lover, the best part of any cheeseburger is the bite with the pickle in it...warm pickle with a bit of onion...now THAT'S what I'm talking about!
When I came across this recipe for Dill Pickle Soup I KNEW I would love it...and I DO!!! It's creamy and the dill pickle bits are such a nice surprise! This recipe is out of Taste of Home Magazine, if you don't already subscribe, whether you're a foodie or not, you should. They have a section called, "I wish I had that recipe" and that's where I found this ...it's from The Inn at Orchard Heights in Salem, Oregon. They said it's a century-old Swiss recipe that is made year round because of customer demand. The Inn is no longer in business - probably because they took this soup off the menu!
Dill Pickle Soup - Adapted from Taste of Home Magazine, December/January 1995
1 cup butter
1/2 cup all-purpose flour
1-1/2 quarts chicken broth
12 ounces dill pickles, shredded or finely chopped (about 1-1/2 cups)
1 cup white wine or additional chicken broth
1/2 medium onion, finely chopped
3 tablespoons sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
3 to 4 garlic cloves, minced
2 teaspoons salt
1 teaspoon dill weed
1 teaspoon curry powder
1/2 teaspoon white pepper
2 bay leaves
2 cups half-and-half
In a large stock pot, melt butter. Add flour; cook and stir until bubbly, about 4 minutes. Gradually add broth. Add the next 12 ingredients; bring to a boil over medium heat. Reduce the heat; add half-and-half. Remove the bay leaves. Serve hot. Makes 8 to 10 servings (2 quarts.)
"If they can put one man on the moon, why can't they put them all?" Unknown
