Dill Pickle Soup

October 17, 2012

If you like, cook and crumble an Italian or chorizo sausage in the pot before adding everything else. Adapted from Food.com and Twitter.

Makes: Serves 6.

Ingredients

1 L chicken or vegetable stock

4 large dill pickles, shredded or chopped

1/2 cup pickle juice, from the pickle jar

1-2 cups thinly sliced potatoes

2 Tbsp. butter, softened

2 Tbsp. flour

1 cup milk or half & half

freshly ground black pepper

sour cream and chopped fresh dill, for garnish (optional)

Directions

1In a large saucepan or small soup pot, combine the stock, pickles, pickle brine and potatoes. Bring to a boil, reduce heat and cook for 8-10 minutes, until the potatoes start to get soft.

2Stir together the butter and flour until you have a thick paste; stir into the soup with the milk or cream and bring to a simmer. Cook for a minute or two, season with pepper and serve hot, garnished with sour cream and fresh dill.

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