Soup Garden’s pickle soup

Tickled for Pickles

Tangy, creamy and surprisingly delicious, pickle soup is this winter’s hottest recipe

PRODUCED BY MARGARET ZAINEY ROUX

Pickle Soup

Yields: 1 gallon

10 cups chicken broth 3 1/2 pounds Yukon Gold potatoes cut in ¼-inch slices 4 cups diced carrots 2 cups chopped pickles* 1 cup salted butter 2 cups sour cream 1 cup all-purpose flour 1/2 cup water 4 cups pickle juice 1 tablespoon Cajun seasoning 1 teaspoon cayenne pepper 1 teaspoon salt 1 teaspoon pepper

*We recommend using Ponchatoulagrown pickles from “The Pickle Kid” sold year-round at select local art and farmers’ markets.

1. Mix flour, sour cream and water until smooth. Set aside. 2. In a large pot, add chicken broth, sliced potatoes, diced carrots, spices, salt and pepper. Bring to a boil. Cook for 10-15 minutes until vegetables are slightly soft. 3. Add pickle juice and butter to the pot. Slowly add sour cream mixture and whisk until smooth. Note: Allow potatoes to break while whisking to thicken the soup. 4. Add chopped pickles. Serve a with a pickle spear for garnish.

Recipe by Allison Gorlin and Tiffiny Wallace

Gorlin and Wallace have been fixtures on the local restaurant scene for the past 30 years. In 2019, the pair opened The Soup Garden, a seasonal pop-up offering specialty soups, gourmet grilled cheese sandwiches, and massive “cookie monsters” for takeout. Located at 3511 Magazine St., The Soup Garden is open daily from November through February.