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).