Pickle Soup

Yes, there is such a thing as pickle soup, although cookbook author Ginny McDonald suggests serving this as an appetizer, in a cup eaten before the meal.

The recipe comes from Ginny's cookbook, "Recipes to Warm the Heart: Soups, Stews, and Breads." She has also written two others, "Recipes from the Heart" and "Recipes from the Heart of Montana." All three books contain original recipes, most from the kitchens of her grandmother and great grandmother.

Ginny says it was a lot of work translating the recipes for modern cooks. After long experimentation she decided that "butter the size of an egg" meant about 1/3 cup and a "teacup" of something measured out to 1/2 cup.

Some recipes came from other sources through Ginny's unrelenting efforts to discover how to make things she has enjoyed eating while dining out. The Dill Pickle Soup, for example, was originally savored many years ago at a gourmet restaurant in Oregon.

Over occasional protests from her then-teenagers, Ginny persevered to test each recipe on her family until it met unanimous approval. Because of this, I can highly recommend these as tried-and-true recipes that come out tasty every time I make something.

And all ingredients are things you are likely find in your own kitchen; if not, feel free to substitute.

"Be creative," Ginny urges. "I do that a lot. If I run out of this or that, I use something else."

Ginny also recommends finding ways to cut back on trips to the store. One tip she finds helpful is to buy bulk cheese, shred it, and store it in serving-size bags in the freezer.

"Through the years you kind of learn all these tricks," Ginny says.

One trick you'll like is to make this soup and watch the expression on your guests' faces. "Surprise" is the key word here. I took a pot to my church's Lenten Soup and Bread night, and everyone agreed it tastes way better than it sounds. I describe the flavor as heavy on the dill but not "pickley."

[In the following recipe, my comments are in brackets.]

Dill Pickle Soup

This soup sounds unusual, but it is a delicious surprise.
Traditionally, a winter soup, it can be served all year.

1 cup butter [yes, this is a lot of butter, but Ginny insists it is necessary for the roux that is the basis of the soup; you can experiment with less.]

1/2 cup flour

1 - 1/2 quarts chicken broth

1 - 1/2 cups dill pickles, shredded or finely chopped [about 3 large pickles]

1 cup white wine

1/2 medium onion, finely chopped

3 tablespoons sugar

2 tablespoons vinegar

1 tablespoon Worcestershire sauce

3 to 4 teaspoons minced garlic

2 teaspoons salt

1 teaspoon dill weed

1 teaspoon curry powder

1/2 teaspoon white pepper

2 bay leaves [in my opinion, optional]

2 cups warm milk

Dash of green food coloring [I left this out, preferring the natural yellow color, flecked with dark green dill]

Croutons

In a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. [Use a whisk to incorporate flour and broth. Keep those lumps away!] Add next 12 ingredients and bring to a boil over medium heat. Reduce heat; add milk. Remove bay leaves. Add food coloring and garnish with croutons. [In the photo, you see my clever idea was to add more pickles.]

Yield: 2 quarts, or 8 to 10 servings.

Find all of Ginny's cookbooks at:

neecee's

2821 2nd Avenue North

Billings, Mont. 59101

(406) 248-1722

Note: Neecee's is a fascinating shop filled with unusual women's clothing and accessories. You'll need to ask for the cookbooks, which they are happy to show you, since they are selling them as a special favor to Ginny.