Food and Food: Edmonton and Food: Home Cookin'31 Mar 2008 10:42 am

I’ve always loved cooking, and I think the moment I realized I might be a grown up was last week, with my special shopping notebook and shopping bag at Safeway, meticulously picking out avocados and grapefruit. I compile recipes at least two days in advance so I don’t have to do grocery store runs that often, pulling from epicurious.com or my favorite magazine, Everyday Food, and keep copies in a binder, separated by genre of cooking. When this blog went dormant I long thought about reviving it into a food blog, but I think I’m now content to just share some favorite recipes from time to time, as I will today.

One of my favorite restaurants here in town is Continental Treat. It looks like a restaurant for old people, to be honest, and does cater to an older crowd, but the food is amazing. The mains are savoury and extremely filling Polish style entrees, but really gets me are the steak tartare and soups – especially their dill pickle soup.

They ran the recipe for dill pickle soup a year ago in the paper and I finally made it last night. It’s easy, perhaps a little too easy, so I added some ingredients (more veggies, basically), but the final output was dilly and refreshing. This recipe is just for two people, but I’m definitely going to double it next time.

We had ours with veggie sandwiches, something that’s our fall back dinner. Served on Cobs bread, it’s delicious and nutricious.

Dill Pickle Soup

Dill Pickle Soup & Veggie Sandwiches

Dill Pickle Soup (recipe for 2 servings)

  • 4 cups of vegetable stock (one Tetra-pack carton, use one low in sodium)
  • 1 medium potato, diced (very small, or shredded)
  • 2 carrots, shredded
  • half an onion, diced
  • 2 sticks of celery, sliced
  • 3 medium pickles, shredded (just jar pickles are good. Vlasic kosher dills are crunchy and good)
  • half cup of whipping cream
  • 1 tbsp flour
  • dillweed (I used the freezedried kind, but fresh is better)

Simmer the vegetable stock with the potatoes, carrots, onion and celery for 15-20 minutes, until potatoes are tender. Add the shredded pickles and the flour. Bring back to a simmer, and add the whipping cream and dillweed, seasoning with pepper (I find between the stock and pickles you need little salt added). You’re done! (If you don’t want it to have the yellow appearance and you’re not a lazy cook you could skim off the fats that come off the stock)

Veggie Sandwiches (Eaten before I took a photo)

  • Two thick slices of bread of your choice. Right now we like Cobs’ Farmer White.
  • Cream cheese
  • Avocado, sprouts, cucumber, tomato, pickles. I’m pickle crazy!

Spreading one side of the bread with cream cheese helps the sandwich stick together. Normally the layering is cucumbers, tomatoes, avocado and pickles on the one bare side, then sprouts and cream cheese on the other. I give the tomatoes and avocado a good sprinkle of salt and pepper before closing up the sandwich. To make it easy to get avocado slices, I cut it in half lengthwise, then take a grapefruit knife (slightly curved on one end) or a butterknife and go around the edges, then slice vertically inside. Perfect slices!

7 Responses to “Dill Pickle Soup”

  1. on 31 Mar 2008 at 5:09 pm Par

    While reading that first bit, I’ll admit I was less than interested in the soup (maybe it’s because I’m sick and can’t think that dill pickle soup would be terribly appetizing at the moment.) But I was thinking, “hmm, I wonder what they put in their veggie sandwiches”.

    Then I got to the description of the sandwich and thought “how does it work with the avocado?”

    I guess what I’m saying is, thanks for answering my questions before I ask them, but, I would like to at least cling to the delusion that people can’t my mind.

  2. on 31 Mar 2008 at 8:32 pm Rapier Redmond

    I like the non cream cheese side of my sandwich to have a coating of olive oil. The nuttiness complements the avocado nicely, and gives the whole sandwich a better mouth feel.

  3. on 31 Mar 2008 at 10:13 pm Kelly

    Oh man, the avocado really sells the whole sandwich, Paras. It’s creamy and buttery and filling. The real downer is that sometimes the grocer will only have rock hard avocados, so some planning ahead is sometimes required. Or atleast overripe bananas and a paper bag.

    Also, perhaps I’m reading your mind RIGHT NOW

  4. on 01 Apr 2008 at 12:53 pm Mark

    I’m totally going to try this recipe, but I can’t help but wonder whatever happened to your cupcake site?

  5. on 01 Apr 2008 at 1:43 pm Kelly

    Sigh. A work in progress. Somewhat moving ahead b/c of the new camera. And that fact that I tried a new recipe last weekend.

  6. on 15 Oct 2010 at 9:57 am Shawna

    I have made this recipe before and will say it is my husband’s favorite.

  7. on 19 Sep 2011 at 11:31 am shirley coombe

    We dined at the Continental Treats last night and we tried the dill pickle soup – very very delicious!!!
    Thanks for the recipe.