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Dill Pickle Soup Recipe

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This recipe for Dill Pickle Soup is from Betty's 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:  
4 cups chicken broth
1 lb Russet potatoes, peeled and cut into cubes
1 chopped carrot
1 chopped celery stalk
1 chopped yellow onion
1 cup chopped dill pickles (about 3 large whole dills)
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 cup greak yogurt
1/4 cup water
2 cups dill pickle juice*
1-1/2 tsp Old Bay seasoning
1/2 tsp salt
1/2 tsp coarsely ground pepper
1/4 tsp cayenne pepper
Optional garnishes: sliced dill pickles, fresh dill and black 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, yogurt and water, making a paste. Vigorously whisk yogurt mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)

Add pickle juice, Old Bay, salt, pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
Personal Notes:
Personal Notes:
For added flavour you can roast the potato, celery, carrot and onion prior to adding to broth

 

 

 

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