Dill Pickle Soup...What???

Dill Pickle Soup

This one seems a bit crazy-town, but it's actually terrific.  I was inspired to make this soup after trying a Dill Pickle Soup at The Polish Kitchen in Petoskey and then again at Sabina's in Allen Park.  It kind of tastes like a potato barley soup with a nice dilly flavor.  My whole family loves this offering.  Quite honestly, I consider this to be a huge achievement for my foodie self.  Why? Because salt and pepper are typically the only seasonings that everyone agrees should be in my spice cabinet.  It's my favorite roll-dunking soup.

Ingredients

• 1 T olive oil or butter
• 2 cups finely shredded carrots
• 1 cup finely sliced celery
• 1 finely chopped clove of garlic
• 4 potatoes, peeled and diced small
• 2/3 cup barley (rinsed)
• 2 large (I mean like a 4-5 inch size) pickles, shredded on the large grate
• 1/2 cup - 1 cup dill pickle brine
• 2 cartons of stock (veg or chicken)
• 1/2 t - 1 t dried dill
• Lots of cracked pepper (if you like it)
• Sour cream (if desired)

Preparation

• Swirl a stock pot with olive oil (about 2 turns) or melt butter in pan,
• Saute the carrots, celery and garlic.  Add a pinch of salt to help it along with softening.
• Add the potatoes, barley, shredded pickles, dill pickle brine and stock.
• Bring up to a boil, then reduce heat to simmer for about 30 minutes.
• Add the dill and lots of cracked pepper to taste.
• Serve with a dollop of sour cream, if desired.  Or serve with hot crusty rolls that are slathered with butter (this is my favorite version--dunk away).

The Cheesiest Potato Broccoli Soup

Cheesy Potato Broccoli Soup

Ingredients

• 6 large Yukon gold potatoes, diced
• 2 cups broccoli florets, cut in small, bite-size pieces
• 3 cloves garlic, finely chopped
• 3 T butter
• 3 T flour
• 1 1/2 c. milk
• 1 1/2 c. cheddar cheese, shredded
• 1 1/2 boxes of chicken or vegetable stock
• Extra cheese for garnish

Preparation

• Par boil the potatoes in the stock until just barely tender.
• Sauté garlic in butter, add flour and let it bubble for a minute or two.
• Stir in milk, slowly. Whisk as you go to prevent lumps, then add the cheese.
• Continue whisking until the cheese is completely melted.
• Whisk in the stock from the potatoes, then spoon in the potatoes.
• Add the broccoli and simmer soup until brocolli is tender.
• Serve with extra cheese, as desired.

Soup As Red As Rudolph's Nose

Here's another soup you can adjust to make began or vegetarian based on your stock choice and whether or not you use butter or cheese.

Roasted Tomato Basil

Ingredients

• 3 pounds Roma tomatoes and throw in a few cherry tomatoes too, halved
• 5 cloves of garlic, minced finely
• Olive oil
• 10-12 basil leaves, cut in a chiffonade
• 1/2 c Parmesan
• 1 large can petite diced tomatoes (32 oz)
• 2 large boxes stock (vegetable or chicken)
• Cream, or half and half, if desired.
• Coarse salt (I like sea salt)
• Black pepper 

Preparation

• Preheat oven to 400. Slather your hands with olive oil and rub down the tomato halves.  Place cut side down on parchment paper and sprinkle with coarse salt and pepper.  Roast for 30-40 minutes until skins split and get all roasted-looking (not black, but carmelized).
• Sauté garlic in olive oil (1 swirl around the pot) and add about 1 t. butter. 
• Add the roasted tomatoes and juices. Dump in the can of diced tomatoes and the stock.
• Bring to boil then reduce heat to simmer for 20-30 minutes.
• Use the immersion blender and give it a buzz until creamy.  You can add in the Parmesan now and stir it around. I don't usually use cream, but you can add a glug here if you prefer.
• Sprinkle in your basil and you're off to the races!

This yields about 8. 2-cup servings and freezes well.

It's the Most Wonderful Soup for Us All!

Well, I've decided to expand my blogging adventures beyond the classroom and write a down a few of my favorite soups for my friends and co-workers.  I'm posting a soup that I made for annual staff pig-out luncheon.  This soup can be made vegetarian or vegan, depending on how you sauté your veg and what's kind of stock you prefer.

Ginger Spiced Butternut Squash Soup

Ingredients

• 1 large butternut squash, halved and seeded
• 4-5 large carrots, shredded
• 3-4 garlic cloves, minced fine
• 2-3 t. grated ginger (I buy the tube of ginger)
• 1/2 t. dry ginger
• 2 boxes of stock (chicken or vegetable)
• Cream or half/half (if desired)
• Butter or olive oil
• Salt
• Pepper

Preparation

• Heat oven to 400
• Place squash on parchment lined baking sheet and drizzle some oil into your hands.  Rub the oil all over the squash and roast in oven cut side down, for approximately 30-40 minutes, depending on your squash size.  It should have a bubbled skin that is browned.  Let cool for 30 minutes and scoop the flesh out of the skin. Place in bowl and set aside.
• Heat up a Dutch oven over medium heat and put in about 1 T butter (or swirl the pan twice with olive oil). Throw in your garlic and carrots. Season with salt and pepper and let them sweat until softened and somewhat caramelized.
• Mix in your squash and fresh ginger.  Heat through.  Stir in your dried ginger when it's heated.
• Add your stock.
• Buzz it with an immersion blender for creaminess or whiz it with your blender.  Season with salt and pepper to taste.
• Add cream or half and half for extra richness.

This soup makes about 6, 2-cup servings that can be frozen for lunches.

• Serve with a dollop of sour cream for fun.