Dill Pickle Soup

Lately, there has been a lot of hype around Dill Pickle soup. It's just a Dill Pickle soup, it's a creamy Dill Pickle soup. As you know, I make my pickles each year so I decided to give this one a shot.

Ingredients:

1 - Medium Onion

1 - Clove Garlic

3 - Medium / Large Potatoes

2 - Medium Carrots

5 - Large Dill Pickles

4 - Cups of Chicken Stock

1/2 - Cup Flour

1 - Cup Sour Cream

1/4 - Cup Water

2 - Cups Dill Pickle Juice

1/2 - Tsp Black Pepper

1/4 - Cayenne Pepper

Directions:

Chop up the Onion and fry with butter in a stock pot over low heat. Chop up and add in some garlic.

Peel and chop up the potatoes and add them to the pot.

Chop up and add in Carrots.

Chop up and add in the Pickles.

 

Add in Chicken stock and simmer for 20 - 25 minutes or until the potatoes are tender.

While the soup is simmering, add flour, sour cream and water to a medium sized bowl.

Whisk together until it forms a paste like consistency.

Add the paste to the soup a couple table spoons at a time mixing each time.

Take 1 1/2 cups of pickle juice plus 1/2 cup water and add it to the soup.

Add in the black and cayenne pepper. (Add additional cayenne for more heat)

Stir well and serve.

Garnish with sliced pickles and dill.

Indian Spiced Swiss Chard Over Rice

I seem to find the most interesting recipes when people give me random vegetables that they don't like / want. My friend brought over some Swiss Chard and after some research I found some inspiration with Indian spices.

Ingredients:
1- Bunch of Swiss Chard
1 - Medium Onion
3 - Garlic Cloves chopped
1 - Tbsp of ground Ginger
2 - Large Tomatoes
1 - Tbsp of Tomato Paste
2 - Tbsp of ground Coriander
1 - Tsp of ground Cumin
1/2 - Tsp of Turmeric
1/4 - Tsp of Cayenne

Directions:
Finally chop the onion and put into large frying pan with olive oil. Cook over low- medium heat until the onions are translucent (10 - 15 minutes).

Add in the Garlic and Ginger then cook for another couple of minutes.

Add the Tomatoes and Tomato paste.

Add in the remainder of the spice, cover and cook over medium heat for 10 minutes.

While the tomato mixture is cooking, cut the Swiss Chard leaves from the steams.



Rolls the leaves tightly and cut into small pieces.

Chop the steams into 1/2 inch pieces.

Add the steams and cook for 5 minutes.

Add the leaves and cook for 3 - 5 minutes or until they start to wilt.

Serve over Basmati Rice.