OK it's eerie but makes me laugh, to see a guy offering something steamy and indeterminable out of a pickle
What, you don't love hot, steamed pickles?
Your captions rock.
Who doesn't love a fake French accent?
I mean I love hot fried pickles. That isn't a fried pickle.
Dill Pickle SoupIngredients: * 2 tablespoons butter * 1 medium onion, halved and sliced * 4 cups chicken or vegetable broth * 4 large garlic dill pickles, about 3 cups chopped * 2/3 cup liquid from pickle jar or water * 4 large potatoes, peeled and cut into 1/2-inch cubes * 2 tablespoons all-purpose flour * 1 cup sour cream * Salt and black pepper * Sugar to taste, if desired * Chopped fresh dill for garnish, if desiredPreparation: 1. Melt butter in a large pot. Saute onion until translucent, about 3 minutes. 2. Add broth, pickles, pickle liquid and potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 20 minutes. 3. Blend flour with sour cream. Temper sour cream mixture with a little hot soup. Pour tempered sour cream into hot soup, whisking constantly until it comes to a boil. Reduce heat to low and simmer 3 minutes or until slightly thickened. Adjust seasoning, adding sugar if desired. Note:At this point, the soup can be left chunky or pureed to the velvety consistency of vichyssoise. 4. Serve in heated bowls garnished with chopped fresh dill, if desired.
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