Polish Dill Pickle Soup

there's a reason i couldn't find a link to a recipe for Polish Dill Pickle Soup on tastespotting.com and it is this-
dill pickle soup is an ugly fucking soup. and i guess i never realized that site was first a food photography site and second an eclectic collection of recipes.

anyway, i pickled my own pickles a couple weeks ago. see photo for evidence:


i ended up with two quart-sized jars and no plan to use them. the whole thing was mostly experimenting after all.
and then on Saturday afternoon it hit me.

don't be fooled. i thought it would be like drinking warm pickle juice too but no no no. pickle soup is a savory, potato-laden dream. low-fat, high sodium, and not much redeeming nutritional value.

gather your ingredients (i was missing the celery):


cube the potatoes, shred the carrots and then pickles (separately) in your food processor:


follow the more complicated steps to add milk, flour, egg & sour cream and voila:


delicious pickle soup.

i went through a few recipes before i found this one on cooks.com, a website i generally have very little luck with.

the link: Dill Pickle Soup

the recipe:

DILL PICKLE SOUP

8 c. chicken stock or broth 2 chicken bouillon cubes 2 med. carrots, coarsely grated 2 c. peeled and cubed potatoes 1 c. thinly sliced celery 5 coarsely grated dill pickles 1/2 c. milk 2 tbsp. flour 1 egg 5 tbsp. sour cream Salt and pepper to taste Finely chopped parsley, if desired Finely chopped fresh dill, if desired In large saucepan or soup pot with cover, combine chicken stock or broth, bouillon cubes, carrots, potatoes and celery. Cook, covered, over low heat until potatoes are soft, about 10 minutes. Do not overcook, add pickles and continue cooking 15 minutes. In small bowl, beat milk and flour until completely smooth, stir a small amount of hot soup into flour mixture. Mix until smooth and return to soup pot, stirring until well combined. Bring soup to a boil stirring frequently soup is slightly thickened. Remove from heat. In a small bowl, beat egg with sour cream until smooth. Pour a small amount of hot soup into sour cream mixture and mix thoroughly. Return sour cream mixture to soup pot and stir until smooth. Keep sour cream warm but do not boil after this point or egg/sour cream will curdle. Add salt and pepper to taste. Garnish with parsley and dill, if desired. Makes about 10 servings.

this is for me, and not for anyone else. but i won't make any promises to myself because i really want to use this as a place to document things i create in the kitchen.

i also don't make any promises regarding capitalization, punctuation, nor will i ever stop starting sentences with the word "but"

anyway i had a hard time getting started but movie nite got cancelled so here it goes.

Takashi Murakami, Flower Matango, 2001-2006.

The Hall of Mirrors, Château de Versailles, 2010.

The Hall of Mirrors??? i can't figure out why i'm so into it tonite. look at this joint.

maybe it's my penchant toward kitsch. i'm not particularly into spacious galleries or gigantic golden statues, but i dig the hell out of this gigantic fronch hall.

i read that king louis the xiv walked this hall every morning from his grand apartment (seriously did they call it an apartment) to the chapel. imagine king louis the zivv, louis the winded bounding down the wooden floors in one of his daily religious crises only to collapse in a heap of robes heavier than a combination of all the textiles you ever owned, forgetting what sent him flying half way across the palace grounds in the first place.

from the looks of it, he employed a couple baguette, oxygen and potpourri stands under the arches leading to adjacent rooms to accompany his trip back home.

on a completely unrelated note, here is a picture of Morning Glory Cloud.