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Dill Pickle Soup Recipe

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This recipe for Dill Pickle Soup, by , is from The Duell/Tubbs 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!

Heidi (Bartholomew) Mallow


8 C chicken broth
2 pounds russet potatoes peeled and chopped into " pieces
2 C chopped carrots small dice
1 C chopped dill pickles small dice (3-4 large dills or 20+ baby dills)
1 C all-purpose flour (or brown rice flour for gluten free)
1 C sour cream
2 C dill pickle juice
1 tsp Old Bay seasoning
tsp kosher salt only as needed
tsp freshly ground black pepper
tsp cayenne pepper

In a large pot, combine the broth, carrots, and potatoes. Bring to a boil and cook, stirring occasionally, until the potatoes are fork tender. Add the pickles and continue to simmer. In a mixing bowl, whisk together the sour cream and the flour to make a paste. Slowly add 1 cup of the hot broth from the pot, whisking until smooth and creamy. Pour the cream mixture into the pot and whisk or stir until smooth. Stir in the pickle juice, Old Bay, salt, pepper, and cayenne. Cook 5 more minutes, to thicken the soup slightly. Remove from heat.
Scoop into bowls and garnish with additional pickles and/or fresh dill.




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