Last night, we went to dinner at one of our favorite local eateries, The Fountain on Locust. If you have never been, it is a true city GEM! The Fountain on Locust is an eclectic and ultra cozy, deco experience... known for their cool vintage-inspired decor, homemade soups, and AMAZING ice cream selections, including their menu full of ice cream martinis. The menu is jam packed with yummy sandwiches, soups, salads, and flat breads. Their focus is on quality, homemade reasonably-sized menu items... encouraging guests to finish their meal with one of their phenomenal desserts. Do not skip dessert here. Period. Absolutely delicious and the true star of the show.
One of their most notorious menu items is their Polish Dill Pickle Soup. Though it sounds a tad odd, this chunky potato soup is bursting with dill flavor and is super punchy on your palette.It seems to be an item that people tend to love or hate. My friends are split right down the middle. Per Steve and I, however, we both REALLY enjoy it. Though the first bite leaves your taste buds a tad confused, you find yourself going back for more and more.
After much online combing, I think I finally located a comparable recipe to The Fountain on Locust. Though I encourage a visit to the Fountain on Locust for the REAL THING, here's a comparable Polish Dill Pickle Recipe if curious...
Polish Dill Pickle Soup Recipe
35 min 15 min prep
SERVES 10
6 cups vegetable stock or chicken stock or beef stock
4 large dill pickles, shredded
1/2 cup pickle juice, from the pickle jar
2 1/2 cups thinly sliced potatoes
2 tablespoons flour
1 cup milk
1 egg
2 tablespoons soft butter
Garnish
chopped fresh dill
sour cream
salt and pepper
SERVES 10
6 cups vegetable stock or chicken stock or beef stock
4 large dill pickles, shredded
1/2 cup pickle juice, from the pickle jar
2 1/2 cups thinly sliced potatoes
2 tablespoons flour
1 cup milk
1 egg
2 tablespoons soft butter
Garnish
chopped fresh dill
sour cream
salt and pepper
In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes). Combine flour and milk, add to broth, bring to a boil and remove from heat. Combine egg and butter and stir into broth.
Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.
