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Dill Pickle Soup Recipe

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This recipe for Dill Pickle Soup is from The Turnbull Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 ½ cups chicken broth
1 ¾ lb russet potatoes, peeled and quartered
2 cups carrots, chopped
1 cup dill pickles, chopped
½ cup unsalted butter
1 cup all purpose flour
1 cup sour cream
¼ cup water
2 cups dill pickle juice
1 ½ tsp table salt
½ tsp coarsely ground pepper
¼ tsp cayenne pepper
Directions:
Directions:
In a large pot, combine broth, potatoes, carrots, and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil. In a medium bowl, stir together flour, sour cream, and water, making a paste. Vigorously whisk sour cream mixture (2 tbsp at a time) into soup. This will break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between whisking and boiling all will disappear, don't panic. Add pickle juice, Old Bay, salt, pepper, and cayenne. Cook five more minutes and remove from heat. Serve immediately.
Personal Notes:
Personal Notes:
All pickle juice is not created equal. Some are saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.

 

 

 

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