Raiding The Kitchen: Make A Pot of The Fountain's Dill Pickle Soup

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When I tried the signature polish dill pickle soup at The Fountain on Locust, it was love at first slurp. They use a potato base and fresh dill pickles to make the creamy and chunky soup and the combination of flavors reminds me of my favorite potato chip - Dill Pickle chips. The folks at The Fountain were gracious enough to allow our cameras to raid their kitchen to find out how they make their super soup - a customer favorite.

To learn how they make their Signature soup, click on the Featured Video tab to watch General Manager Barb Schulz prepare a pot.

Polish Dill Pickle Soup

Ingredients

8 cups vegetable stock
4 cups cubed potatoes
4 coarsely grated dill pickles
1/2 cup milk
1 stick of unsalted butter
2 tbsp flour
10 tbsp sour cream
salt and pepper to taste
Garnish with dill & a dollop of sour cream to serve

Directions

Combine vegetable stock and potatoes in a covered soup pot. Bring to a boil; reduce heat and cook covered over low heat until potatoes are soft. Do not over cook. Add pickles and cook 15 more minutes. Blend the soup with a stick blender to slightly smooth but leave chunks of potatoes. Heat butter and whisk in flour to make a rue. Add hot soup to rue then combine then add mixture to the soup pot. In a small bowl, beat milk and sour cream until smooth; stir in a small amount of the hot soup to temper. Slowly whisk sour cream mixture into soup. Add salt and pepper to taste; garnish with dill and sour cream to serve.

The Fountain on Locust has a variety of interesting and unique dishes besides their dill pickle soup, including a peanut soup and a grilled cheese sandwich that is all grown up. They are located at 3037 Locust Street in Midtown and they open Tuesday through Saturday at 11am.

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