MAY IT PLEASE THE PALATE: Dill pickle soup

By Nick Roumel My mother-in-aw Helen recently passed away peacefully, after 92 rewarding years. Her passions included the Detroit Tigers and good, home-made Polish food. I can't help with the hometown club, but in her honor, I will pass on this recipe, a favorite of Helen's and her late husband. It's a variation of a Polish dill pickle soup recipe, and it couldn't be simpler. Ingredients * 6 cups vegetable stock (I use "Better than Boullion"). * 4 large dill pickles, halved and thinly sliced or julienned. * 1/2 cup pickle juice, from the pickle jar. * 2 1/2 cups potatoes, quartered and thinly sliced. * 2 carrots, thinly sliced. * 2 tablespoons soft butter (optional). * salt and pepper. * chopped fresh dill. * sour cream (optional). Directions 1. Make the stock. 2. In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid, potatoes, and carrots. 3. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 15 minutes). 4. Season with salt and pepper. Stir in optional butter. Garnish with plenty of chopped fresh dill, and optional sour cream. Serve this with pierogies, salad, and a good crusty Polish or Jewish rye bread. Helen, may your memory be eternal. ---------- Nick Roumel is a principal with Nacht, Roumel, Salvatore, Blanchard, and Walker PC, a litigation firm in Ann Arbor specializing in employment litigation. He also has many years of varied restaurant and catering experience, has taught Greek cooking classes, and writes a food/restaurant column for "Current" magazine in Ann Arbor. He can be reached at nroumel@yahoo.com. His blog is http://mayitpleasethepalate.blogspot.com/. Published: Wed, Sep 19, 2012