March 15, 2010

Pickle Bookmark

My mustache eez so skeeny and my peeckle ees so roomy!

Advertising Bookmark
Heinz Pickle Company
from Mirage Bookmark Collection


Laura Lee said...

OK it's eerie but makes me laugh, to see a guy offering something steamy and indeterminable out of a pickle

downtown guy said...

What, you don't love hot, steamed pickles?

Sarcastic Bastard said...

Your captions rock.

downtown guy said...

Who doesn't love a fake French accent?

leilalatex said...

I mean I love hot fried pickles. That isn't a fried pickle.

downtown guy said...

Dill Pickle Soup


* 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 desired


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.