Always game to try new things and think outside the box. It seemed like a good idea… which is usually a sign it’s not!
To date I had never made a soup I didn’t like and I’ve been making soup for 40+ years. But perhaps now I have. I’ve seen this soup on the menu for the last 9 years at my favourite little soup cafe and never tried it. But now I will to figure out where the heck I went wrong.
In an effort to clean out the fridge of the small amounts in all those jars I was adding “flavour” to various supper items. When I came across the tail end of some dill pickles inspiration struck. D’Lish Cafe makes that and it’s a crowd favourite apparently. And yes, of course, there are many options to choose from for a internet recipe.
The Engineer is not a picky eater at all but he’s not fond of dill so I knew this was a me only item. It was quick and simple to whip up and I had ever item needed but for the sour cream. I substituted yogurt and perhaps that made the difference.
I know that every recipe needs a bit of acid but man oh man this one was so acidic that I ended up with major heart burn. I added milk to the second serving to dilute it down a bit and cooked it a bit longer. Made not a stick of difference.
But it’s time for the January #whatsonyourplateblogchallenge so here is my serving. Take it with a grain or salt or better yet an antacid! Although in all fairness I am going to try it at D’Lish one of these days. Like someday when we are better (more on that later) and we can once again handle being outside to pick up food (it’s -33 today and our road is blocked in with a broken tractor). What was the word for the year — oh yeah. Hope. Let’s hope that all this will pass.
Every make something not quite edible? I once gave my husband food poisoning from some home made soup. In my defense I had one sip and said “oh it’s bad – don’t eat it” and he said “it’s fine” and threw up for hours and hours and hours. I did warn him didn’t I?