Like an aspic or a bit of blood sausage, pickle soup is one of those dishes that initially makes people say, “Hold on, now — are you sure that’s a good idea?”

Pickles belong on hamburgers and other sandwiches. Some of us even like it on the once-a-year hot dog we might eat. Dill pickle is a good flavor for a chip, especially if you’re already fond of sea salt and vinegar chips. You might skewer a pickle and bit of meat on a toothpick and call it an appetizer.

But in a soup?

Of course — where else? Tangy and sour are notes that pair well with just about any other savory flavor.