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 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
sliced dill pickles
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.