Dill Pickle Soup

 Dill Pickle Soup

Oh my goodness. THIS. SOUP. I’m completely addicted. I just couldn’t stop eating it. It’s the perfect amount of sour and savory and the thickness is just right. I’m just in love with it. The kind of love where you want to eat it for dinner and breakfast. I know you get me.

This is also a quick and easy meal, taking no longer than 30 minutes to make.

Are you following us on Facebook? Please do!

I chopped my carrots and pickles with manual. I know so many of you have one. But don’t worry, you can chop with a knife too. The chopper is just faster. You do want the carrots and pickles made a little finer than a regular dice.

For example, if you slice your carrots into coins, chop each coin into 6 pieces instead of the usual four.

Dill Pickle Soup

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: Serves 6-8

Ingredients

  • 5-1/2 cups chicken broth
  • 1-3/4 pounds russet potatoes, peeled and quartered
  • 2 cups chopped carrots (smaller dice)
  • 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 cup sour cream
  • 1/4 cup water
  • 2 cups dill pickle juice*
  • 1-1/2 teaspoons Old Bay seasoning
  • 1/2 teaspoon table salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon cayenne pepper

Garnish (optional)

  • sliced dill pickles
  • fresh dill
  • black pepper

Directions

  • In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to simmer.
  • In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form but between the whisking and boiling all will disappear. Don’t panic.)
  • Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
  • *All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It’s possible you will not need any salt or would prefer more or less.

Dill Pickle Soup thick hearty and delicious
Serve with crusty bread and serve as a complete meal, it’s very filling.

French Onion Mac & Cheese

 

French Onion Mac & Cheese

 

Two of my favourite ways to indulge in cheese have always been through the comforting dishes Mac & Cheese and French Onion Soup. My take on a Mac & Cheese incorporates real cream and lots of shredded cheese, with the savory ingredients found in a bowl of French Onion Soup.

  • Prep. Time15 mins
  • Cooking Time55 mins
  • Yields4 Servings

Preparation

4 tbsp butter, divided (plus more for buttering serving dishes)
1 1/2 red onions, sliced
4 tbsp dry red wine, or beef broth
1 tsp fresh thyme
1 cup Milk
1 1/2 cups 10% Cream
1/3 cup beef broth
3 slices white bread, diced into 1/2-inch pieces
2 tbsp Butter, melted
3 tbsp flour
2 1/2 cups Canadian Cheddar, shredded (reserve 1/4 cup for topping)
1 1/2 cups Canadian Gruyere, shredded (reserve 1/2 cup for topping)
1 tsp salt
Generous pinch of white pepper
2 cups elbow macaroni

$nbsp;

 

Preheat oven to 375ºF. Butter 4 individual oven-proof soup bowls and set aside.In a medium sauté pan, heat 1 tbsp butter at medium heat. When the butter begins to froth, add the red onion and reduce heat to medium-low. Cook until very soft and caramelized (about 15 minutes). In the last five minutes of cooking, add the red wine and thyme and raise heat to medium. Remove from heat and set aside.In a medium pot set to medium heat, add the milk, cream, and beef broth and heat until warm. Remove from heat and set aside.In a small bowl, toss the diced white bread with the melted butter until evenly coated and set aside.

In a large pot add the remaining 3 tbsp butter and melt at medium heat. When the butter begins to froth, add the flour and whisk to incorporate for 1 minute. Add the warm cream mixture (this mixture should be warm not hot. You want it below the temperature of the flour and butter mixture) a bit at a time, while stirring and thickening. Once all of the cream mixture has been added, continue cooking for about 3 – 5 minutes while mixture thickens slightly. Stir occasionally.

Remove cream mixture from heat and stir in Cheddar (reserving 1/4 cup for topping), Gruyere (reserving 1/2 cup for topping), and caramelized onion mixture. Taste and season additionally with salt and pepper, if needed. Stir in the elbow macaroni, and evenly scoop into buttered soup bowls.

Top the filled soup bowls evenly with the diced, buttered bread and then the reserved cheeses and place on a baking sheet. Place in oven and bake for 30 minutes, or until topping becomes golden

Serve immediately.