Pickle Soup
Alison: That Which Nourishes
Serves: 6-8 servings
- 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)
- Begin by dicing the potatoes and grating the carrots.
- 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.
- Add in the chopped pickles.
- In a separate pan, melt the butter and add in the flour and seasonings and whisk for a minute or so.
- Whisk in the sour cream and then the pickle juice and bring to a boil, whisking until thickened.
- 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 https://thatwhichnourishes.com/dill-pickle-soup/
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