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Dill Pickle Soup Recipe

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This recipe for Dill Pickle Soup, by , is from ., 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!

Angie Voelmeck


5 cups of chicken broth
1 pounds russet potatoes, peeled and quartered
2 cups chopped carrots (smaller dice)
1 cup chopped dill pickles (smaller dice- about 3 large whole dills)
cup unsalted butter
cup all-purpose flour
1 cup of sour cream
cup of water
2 cups of dill pickle juice
1 teaspoons of Old Bay seasoning
teaspoon table salt
teaspoon coarsely ground pepper
teaspoon cayenne pepper

Garnish (optional)

Sliced dill pickles
Fresh dill
Black pepper

In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until
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 tablespoons at a time) into soup. This will break up some of your potatoes which is okay.

Add pickle juice, Old Bay seasoning, pepper and cayenne. Cook 5 minutes and remove from heat. Serve immediately.

Number Of Servings:
Number Of Servings:




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