Description
Discover how to make a tangy and creamy Dill Pickle Soup with this easy recipe. Learn the perfect blend of flavors for a unique dish that will surprise your taste buds!
Ingredients
- 5-1/2 cup (120 ml) s chicken broth
- 1-3/4 lb (340 g) s russet potatoes, peeled and quartered
- 2 cup (480 ml) s chopped carrots, small er dice
- 1 cup (240 ml) chopped dill pickles (small er dice ~ about 3 large whole dills)
- 1/2 cup (120 ml) unsalted butter
- 1/2 cup (120 ml) all-purpose flour
- 1 cup (240 ml) sour cream
- 1/4 cup (60 ml) water
- 2 cup (480 ml) s dill pickle juice*
- 1-1/2 teaspoon (3 ml) s Old Bay seasoning
- 1/2 teaspoon (3 ml) table salt
- 1/2 teaspoon (3 ml) coarsely ground pepper
- 1/4 teaspoon (1 ml) cayenne pepper
- Optional garnishes: sliced dill pickles, fresh dill and black pepper
Instructions
- In a large saucepan, mix together the broth, potatoes, carrots, and butter. Heat until boiling and cook until the potatoes become soft. Incorporate the pickles and keep boiling.
- In a separate bowl, blend the flour, sour cream, and water until a paste forms. Gradually whisk this paste into the soup, 2 tablespoons at a time, stirring energetically. (This will help break down some of the potatoes. You might notice small flour lumps initially, but they will dissolve with the whisking and boiling. Don’t worry.)
- Introduce the pickle juice, Old Bay seasoning, salt, pepper, and cayenne to the mixture. Let it cook for an additional 5 minutes, then take it off the heat. Serve right away.
Notes
- Dice the carrots smaller than the potatoes for even cookingnSlowly whisk the flour paste into the soup for smoothnessnTaste before adding salt due to the salty pickle juice and seasoning