A surprisingly delicious combo of salty dill pickles, sweet root veggies, spicy Old Bay seasoning in a creamy soup; serve with fries!
I tell the following story with no disrespect to Michiganders (as I’m married to one) – nor to Bostonians (whom I lived among for 10 years and love dearly).
But let’s start with a few stereotypes:
- People from Michigan love to tell the world that they are from Michigan.
- People from Boston like to tell it like it is and serve it up straight – with a side of sarcasm.
So here’s my story….and one of my favorite ‘food memories’ as that’s this month’s theme for The Recipe ReDux:
The very first time I met my future mother-in-law, Clara, it was her first trip to Boston and my then-boyfriend and I took her to a rather hip Boston burger joint. She proceeded to order a hamburger; and here’s how the conversation went:
Clara: “Can I please get a hamburger with lots of pickles?”
Waitress: “I’m sorry ma’am, we don’t have pickles.”
Clara: “Well, I’m from Michigan and we would never think of eating a hamburger without pickles.”
Waitress: “Well lady, then you can just go back to Michigan and eat a hamburger with pickles there.” And she walked away…to return later with Clara’s hamburger, sans pickles.
My kids still love to hear “Grandma’s pickle story”…practically every time we eat pickles. Which in our house is a lot.
And one of our favorite ways to eat them in the winter is in Dill Pickle Soup. Dill Pickle Soup was introduced to me by my mother-in-law in a rather upscale Michigan restaurant. Of course, Clara tells me, “Michigan is famous for it.”
I’ve found several versions of the ‘original’ recipe online and most all contain at least a cup of heavy cream but I found that pureeing several winter veggies like potatoes and sweet rutabagas along with whole milk provides a perfect creamy contrast for the salty pickles and piquant Old Bay spice.
The chunks of pickles give plenty of salty, dill flavor so no need for 2 cups of pickle juice found in some of the original recipes. We serve it often with (baked) fries like they do in Michigan. Or, recently we’ve been pairing it with these sweet-savory Bacon Egg Muffins… and beer.
Cheers to you Clara; I’m so thankful for the 15+ years of memories…that began with pickles.
Have you ever heard of Dill Pickle Soup? In this season of sharing, please, please share a quick fond food memory!