Dill Pickle Soup

Katt Price

7 years ago

I have been seeing recipes all over the web, and especially on Pinterest® for Dill Pickle Soup. I have never had it, but I knew I wanted to play around with it and make it my own. Soups and stews are my favorite things to cook in my little kitchen. They are so forgiving. So in honor of dill pickle lovers everywhere, here goes nothing!

FYI…. it was amazing!

Ingredients

6 cups chicken stock
2 medium russet potatoes ( baking potatoes) peeled and diced
1 cup carrots , diced small
1 rib of celery, diced small
1 1/2 cups chopped Mt. Olive® Dill Pickles
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 1/4 cup Daisy® Sour Cream
1/4 cup water
2 cups dill pickle juice
3 large bay leaves
1/2 teaspoon table salt ( add at the end, after tasting)
1/2 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper ( optional )
2 tablespoons fresh chopped dill

In a large pot or dutch oven add stock, potatoes, carrots, celery, butter and bay leaves. Bring to a boil then reduce heat to simmer. Cook until the veggie are tender.

Add pickles and continue to simmer rapidly.

In a bowl, whisk together flour, sour cream and water, making a paste, slurry consistency. Add the slurry into soup a few tablespoons at a time.The potatoes will break up a bit and I noticed some FLOUR BALLS ( EEekkkk) but they disolved within a few minutes.

Add pickle juice, pepper and cayenne. ( again, cayenne optional )

Taste , as the brine from pickles can be salty, then add salt if you want it… reduce heat to low. Remove Bay Leaves.

Cook for 5-15 minutes on LOW then serve immediately.

Garnish with the dill, and sliced pickles.

I served this with toasted baguettes ….. AUHmazing!

Note: check out www.mtolivepickles.com