It’s been a weird week. Is anyone else feeling this? Between having a holiday on Monday, followed by a bunch of cold rainy days that don’t quite feel right for this time of year (it’s technically still summer), my head is in a bit of a funk. Not that I’m complaining about holidays or cold rainy days! I love both! But I’m definitely a little discombobulated. I’ve had to ask my husband at least three times what day it is. So today I’m sharing a weird soup. I’ve been hanging on to this one for a while, precisely because of its weirdness. Last winter at some point dill pickle chowder was on the menu at a local takeout place. My husband shocked the heck out of me by ordering it. It wasn’t vegan. I always thought I was the more adventurous one, and diary or not, I would’ve turned my nose up at such a thing. But apparently it was awesome, and curiosity got the best of me, to the point that I had to whip up a dairy-free version at home. I guess I shouldn’t have been surprised. Dill pickles are delicious in all kinds of things, even dill pickle hummus. Why not soup? I did a little research, and apparently dill pickle soup is a Polish thing. I’m not sure how close my version comes to an authentic polish version, except I’m pretty sure the inclusion of soy or almond milk is pretty darn inauthentic. It is however, delicious. Another reason I held off on this recipe was because I wasn’t sure how well it would go over with you guys, weirdness and all. But couple of weeks ago I shared a recipe video for dill pickle hummus on my Facebook page and everyone flipped out over it. So maybe you’re all down with a little pickle-y weirdness after all? I hope so, because you really need to try this soup! This dill pickle chowder is a lot like my mom’s potato soup that I ate growing up, but with dill pickles. If you like creamy soup, and you like dill pickles, you’ll love this. All in all, I’m glad things got a little crazy this week. It’s the perfect excuse to share what I consider to be a pretty off-beat soup.
