It’s soup season and I’m always interested in trying out different types of soups. These year I was on an African Peanut Soup kick for a while. I wanted to venture out again and find a warm satisfying soup that mixes things up a bit and that’s when I discovered the wonderful Dill Pickle Soup. Check out the video below:
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Dill Pickle Soup
- 5-½ Cup chicken broth
- 1-¾ lb. russet potatoes, peeled and diced
- 2 Cups carrots, small dice
- 1 Cup dill pickles, small dice
- ½ Cup unsalted butter
- 1 Cup all-purpose flour
- 1 Cup sour cream
- ¼ Cup water
- 2 Cups dill pickle juice*
- 1-¾ tsp Old Bay seasoning
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp 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 diced pickles and continue to boil.
- In a medium bowl, stir together flour, sour cream and water to make a paste.
- Vigorously whisk sour cream mixture (2 TBS at a time) into the soup, breaking up the potatoes and any small balls of flour that may form, as you whisk.
- Add pickle juice, Old Bay, pepper and cayenne. Season with salt*, as needed.
- Cook another 5 minutes and remove from heat.
- Serve soup garnished with sliced pickles, fresh dill and ground black pepper.
*Some pickle juices are saltier than others. Taste soup before adding any additional salt.
This recipe was slightly adapted from Cathy Pollack’s recipe on NoblePig.com.