fatkat Posted February 23, 2006 04:22 AM
Dill Pickle Soup

Have I mentioned that there are many people of Polish descent in Wisconsin? They are concentrated in the eastern part of the state, along Lake Michigan, with concentrations in Milwaukee and the Green Bay area. This is but one of their many fine contributions to our culinary heritage. By the way, people all over Wisconsin eat lots of dill pickles, though not necessarily in soup.

8 cups homemade chicken stock
2 medium carrots, peeled and coarsely grated
2 cups peeled and diced potatoes
1 cup finely chopped celery
5 Polish dill pickles, coarsely grated
1/2 cup whole milk
2 Tablespoons flour
1 egg
5 Tablespoons sour cream
Salt and black pepper to taste
Finely chopped fresh parsley for garnish
Finely chopped fresh dill for garnish

In a large saucepan or soup pot, combine the stock, carrots, potatoes and celery. Cover and cook over low heat until the potatoes are just soft, about 10-12 minutes; do not overcook. Add the pickles; continue cooking for 15 minutes. In a small bowl, beat the milk and flour until smooth; stir a little of the hot soup into the milk mixture. Mix until smooth and add to the soup pot, stirring until well combined. Bring the soup to a boil, stirring frequently until slightly thickened; remove from the heat. In another small bowl, beat the egg with the sour cream until smooth. Pour a small amount of the hot soup into the egg mixture and mix thoroughly; add the mixture to the soup pot and stir until smooth.