This recipe is from one of my favourite Edmonton restaurants: the dowdy looking Continental Treat (10560 82 / Whyte Avenue, Edmonton). Despite it’s sombre appearance, I always find the dining room welcoming and the food comforting. Try making my personal favourite from their kitchen at home.

My favourite way to eat the soup is with a veggie sandwich on fresh Cobs bread.

Dill Pickle Soup

(recipe will serve two)

4 cups of vegetable stock (one Tetra-pack carton, use one low in sodium)
1 medium potato, diced (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).