Dill Pickle Soup

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DILL PICKLE SOUP

Ingredients

2 tbsp butter

1 medium onion finely minced

1 large carrot grated on large holes of box grater

1 c dill pickles sliced horizontally and then halved

5 c vegetable broth or chicken broth if you want

3 medium potato peeled and cubed

4 1/2 tbsp sour cream

1 1/2 tbsp flour

4-5 tbsp pickle juice

1 tsp salt

1/4 tsp pepper

4 tbsp dill chopped

Instructions

1. Add broth to a large stockpot and bring to a boil. Once boiling, add potatoes, reduce heat to medium low and cook for 10 minutes.
2. At the same time, heat butter in large non-stick pan over medium heat.
3. Add onion and carrot and cook until vegetables begin to soften, approximately 7 minutes. Stir in dill pickles and cook for 3 more minutes.
4. While vegetables are cooking, in a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.* (Note 1)
5. Stir in sautéed vegetables, salt, pepper, sour cream and flour mixture into the pot with potatoes and cook for another 5 minutes or until potatoes are tender when poked with a knife.
6. Remove from the heat, and serve immediately garnished with fresh dill.

Notes

Note 1

• When you whisk together sour cream, flour and pickle juice, you want the mixture to be quite liquidy, like a buttermilk, otherwise it will turn lumpy when added into a soup.
• For this I recommend to either add an additional tablespoon of pickle juice or a few tablespoon of vegetable broth from the same pot with potatoes.
• You can always adjust the amount of pickle juice. If you want the soup to taste more briny, go ahead and add more pickle juice, 1 tablespoon at a time.

 This article and recipe adapted from this site

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