I have found out that it is definitely true about having weird or unusual cravings while pregnant. I have had quite a few – salt bagels, potato chips, French fries – but the strangest ones I have had have been for pickles and/or ketchup.
Honestly, before we got pregnant, we hadn’t had a bottle of ketchup in our fridge for over a year. In the past 3 months, I have almost finished off an entire bottle pretty much by myself. This past weekend was no exception. I microwaved a sweet potato on two different occasions just so I could eat with with some ketchup. But, the weirdest craving hit Friday.
Pickles with ketchup. My life has been forever changed. I really don’t know why I hadn’t thought of this sooner. Sure, I’m probably getting a month’s worth of sodium in this snack, but it definitely satisfies that craving I am having.
Pickles have been the real kicker. I will finish dinner and then have some pickles, just because I can. I will base my meals around pickles – sandwiches, veggie burgers, etc.
But, this recipe took the cake. The perfect balance of potatoes with dill pickles. When I saw it, I knew I had to make it, and I am so glad that I did.
And I promise, you don’t have to be pregnant to enjoy this soup. It’s more of a potato soup than a pickle soup, just with a little touch of dill. Matt even enjoyed it – as do the many customers at the Fountain on Locust! I can’t wait to go back to get some more ice cream and have this delicious soup again!
4 cups vegetable broth
4 cups Russet potatoes, diced (I didn’t bother peeling mine – too much work)
3 to 4 Polish dill pickles
1/2 tablespoon Earth Balance
1/2 cup unsweetened soy milk
1/2 cup Tofutti sour cream
Pickle juice, optional
Salt + pepper to taste
Dried dill, for garnish
Pour vegetable broth into a large pot and heat over medium-high heat. Add the diced potatoes and bring to a boil. Cover and simmer for about 15 minutes, or until the potatoes are tender. With an immersion blender (or you can move it all into a blender), puree the soup until almost smooth, leaving a few chunks of potato for texture.
Place pickles in a food processor and pulse until it is about the texture of pickle relish. Stir pickle puree and Earth Balance into the soup pot. Return to a simmer and cook an additional 5 minutes.
In a separate bowl, whisk the soy milk into the sour cream until smooth. Adding about 1/4 cup at a time, whisk about 2 cups of the hot soup into the sour cream mixture. Add the sour cream/soup mixture into the rest of the soup.
You may choose to add a tablespoon or two of pickle juice if you choose, but it is completely optional. Season with salt + pepper to taste. Gently reheat until warm, but do not boil, otherwise it will curdle, and that’s no fun! Garnish with some dried dill and enjoy!
I know it’s getting a little warmer now, but this would still be perfect on a chilly, rainy day. Or just save the recipe until next fall or winter – or, ya know, if you get pregnant or something. It certainly satisfies my pickle cravings!