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Pickle Soup Recipe

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This recipe for Pickle Soup, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Darlene Newton
Added: Wednesday, January 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Potatoes
Carrots
Celery
Onions
Water
Salt and pepper to taste
Dill Pickles
Half & Half
Grated Cheese
Ham Bone with Ham Meat
Bacon

Directions:
Directions:
Cut potatoes and celery and slice onions thin and add to big soup pot. Cover the vegtables with water and put on to boil. Add Ham bone, making sure there is enough water. (I think it is best to add the ham meat after the soup is finished cooking, otherwise the ham can get dry.) Boil till vegtables are tender. Remove ham bone and cool. Cut off all extra ham meat and return to soup. I always reserve lots of ham from what ever Holiday dinner we have, as the boys like this soup as meaty as can be. Of course they do not know that I have it put away or they would find it and have the leftovers. Ok, back to the details. Turn heat off the soup at this time. Add the grated carrots and pickles to soup. Use your favorite grated dill pickles in this recipe and as many as needed to make it as pickely as you like it. Taste as you add the grated pickles and juice from the jar. (I use a whole jar and all the juice) Stir well. Add some half and half and the grated cheese and stir until well blended. Basicly the soup is done at this time. You may serve with bacon and cheese on top. EnJOY.

Personal Notes:
Personal Notes:
When you do not have a leftover ham bone you can use hamhocks. This would also be good with Kielbasa or any sausage. If I do not have half and half in the house, I just use milk. If the soup is not think enough I use mashed potato flakes to thinken.
At my house I make large pots of this soup as it never lasts long enough. My mouth is watering. Yummy. It's raining today, it must be soup time.

 

 

 

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