When your girlfriend loves pickles enough to have multiple jars in the fridge, you go ahead and try to make a dill pickle soup. I was skeptical at first, but this recipe was just too easy not to try. The sour pickle juice combined with a subtle spice and some creaminess from the sour cream make this soup a quirky combo that hits the spot.
I was surprised at how quickly this one went together, I was able to find shredded carrots at the store, and you only have to quarter the potatoes before tossing them in, that’s it! (for the chopping) Everything else went smoothly, only 3 spices, a quick sour cream and flour mixture to thicken it up and voila! This soup was filling on its own, but we added some fresh-baked rolls for dipping and carb-lovers rejoice, it was heaven. If you’ve got some pickles taking up space in the fridge, put them to good use this week and try out this recipe.
Dill Pickle Soup
Notes
taste your soup before adding additional salt in the last step, mine worked just great, but some pickles are super salty and don't require any additional salt to be added to the soup.
Ingredients
- 6 cups chicken broth (3 - 14.5 oz.cans)
- 2 lbs. russet potatoes (about 6 small potatoes) peeled and quartered
- 2 cups finely chopped carrots
- 3 large dill pickles (chopped)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup sour cream
- 1/4 cup water
- 2 cups dill pickle juice
- 2 tsp Old Bay seasoning
- 1/2 tsp salt
- 1/2 tsp freshly-ground black pepper
- 1 tsp cayenne pepper (use less if you don't like it spicy)
Garnish
- sliced dill pickles
- fresh dill
- more ground black pepper
Instructions
- In a large pot add broth, potatoes, and butter. Bring to a boil and cook until potatoes are tender (about 15-20 min)
- once the potatoes are tender toss in the pickles
- In a separate bowl, mix together sour cream, water, and flour. Add this paste to the pot a little at a time whisking the mixture to combine. (be careful, I burned myself here)
- Add the pickle juice and the spices, cook for 5 more minutes.
- Remove from heat and serve immediately
*Recipe found at noblepig.com