Dill Pickle Soup

Name: Dill Pickle Soup
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)

AuthorJulie

Yields1 Serving

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)

In 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.

Stir 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.

Categorysoup

Ingredients