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Post by Scrubb on Nov 6, 2017 6:19:38 GMT 2
HEre at work the cook has made Cream of Dill Pickle soup a few times. I really like it! IT was hard to imagine in advance, but it's really tasty. Borders on being slightly too salty, almost, but not quite. I think he adds extra dill, though I'm not sure.
I've heard of a polish dill pickle soup but its recipe seemed very different from this one.
Anyone else ever had it? I liked it so much that I might ask the cook for his recipe.
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Post by sophie on Nov 6, 2017 7:43:25 GMT 2
If you get it, I would be interested in seeing the recipe
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Post by Scrubb on Nov 11, 2017 4:16:42 GMT 2
THe ingredients were listed on the label, and it looks like it was just a regular whichamacallit base (onion, celery, & carrot) - mire poix, that's it. Then dill pickles, veggies stock, dill, and cream.
But I want to ask the chef if he poured in some of the juice from the pickle jar (and if so, how much), or if it was fresh dill, or what.
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Post by Baz Faz on Nov 11, 2017 11:19:00 GMT 2
I am sure Polish Maria has a recipe.
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Post by Voy on Nov 12, 2017 2:55:00 GMT 2
were the pickles still pickles (or slices )? or are they put thru the blender? what color does it turn out ?
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Post by Scrubb on Nov 13, 2017 20:00:13 GMT 2
THe pickles are chopped up into small bits. Kind of like cubed carrots size. It comes out mostly cream coloured though with a lot of bits of dill, and maybe a slightly greenish hue. THe pickles stay a bit crunchy so I guess they're not cooked for tooo long.
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Post by Voy on Nov 15, 2017 16:24:41 GMT 2
gonna try it !thanks
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