what a pickle

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!


Makes 4 servings.  Slightly adapted from this recipe to make vegetarian.

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!

  • Mom

    You are seriously grossing me out!!!

  • bee

    hi actually it’s normal to crave for sour foods while you’re pregnant, because the condition of your body when you’re pregnant is ‘base’, and it wants you to ‘neutralize’ its condition, which is by consuming sour foods.
    if you knew some foods like Indonesian Sayur Asem or Thai Tom Yum that time you might crave for them as well ^^