Pickle Soup
 
Prep time
Cook time
Total time
 
A hearty, delicious twist on soup starring the delightful dill pickle! Easy to make with pantry ingredients and easy on the budget as well!
Alison:
Serves: 6-8 servings
Grocery List
  • 2 lbs. potatoes
  • 1½ c. dill pickles
  • 2 c. grated carrots
  • 9 c. chicken broth or stock
  • ½ c. (1 stick butter)
  • 1 c. flour
  • 1½ T. Old Bay Seasoning
  • ½ tsp. salt (I use Kosher or Sea Salt)
  • ½ tsp. coarsely ground pepper
  • ¼ tsp. cayenne pepper
  • 1 c. sour cream
  • 2 c. dill pickle juice
  • 2-3 c. instant potato flakes (optional)
Here's how...
  1. Begin by dicing the potatoes and grating the carrots.
  2. Add them to a soup pot along with the chicken broth and bring to a boil. Reduce heat to low and let simmer until the vegetables are tender.
  3. Add in the chopped pickles.
  4. In a separate pan, melt the butter and add in the flour and seasonings and whisk for a minute or so.
  5. Whisk in the sour cream and then the pickle juice and bring to a boil, whisking until thickened.
  6. Ladle in some of the hot chicken broth and whisk to incorporate. Then, pour the sour cream/pickle juice mixture into the soup pot and stir.
Recipe by That Which Nourishes at http://www.thatwhichnourishes.com/dill-pickle-soup/