It may sound like the grossest thing in
the world, but trust me—it was amazing.
First of all, Happy Halloween. Today's
blog, despite the fact that I mentioned something gross, has nothing
to do with the holiday. But I hope you enjoy the day nonetheless.
And seeing as how it's kinda cold out, at least here in Marquette,
you may celebrate your Halloween with some nice, warm soup, right?
That's what we're discussing today.
Soup.
This past Saturday Loraine and I went
out to Republic for our annual soup feast. Loraine's been adopted
into an extended family out on the West End; every year around this
time we head out there, show the pictures from our latest trip, and
eat a lot of soup. Wanda, our hostess, always goes out of her way to
make three different kinds of soups, and in the 7 or 8 years we've
been doing it I don't think she's come up with a bad one. This year,
she wanted to go out on a limb and try something a little different.
She wasn't sure if it would work, but she saw a recipe and just had
to try it.
And that's how I came to try Dill
Pickle Soup.
I know, right? Soup made out of dill
pickles is not the first kind of “oh, yum!” soup that pops into
your mind. In fact, just about every single person at the soup feast
went, “huh?” when first told about it. But just about every
single person also went back for seconds (or thirds) after trying it.
It's that good. I never thought that the combination of shredded
dill pickles, chicken, potatoes, cream, and spices would work as a
soup, but it does. It wasn't overly pickle-flavored, but it had
enough pickle-ness to it to really make it stand out.
And stood out it did, even moreso than
the Cheeseburger and Greek Chicken soups that Wanda also made. Both
of those were amazing, and I had multiple bowls of both. But
Cheeseburger and Greek Chicken are flavors you'd expect in soups.
Dill Pickle certainly isn't.
But it rocks.
(p.s.--Wanda did give me the recipe; shoot
me a note if you have the courage!)
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