Dill Pickle Soup

I LOVE Dill Pickles. A jar of dill pickles for our babymooners, spicy garlicky baby dills on our egg breakfast plates....dill pickles for me and Ron....This is a super recipe from Cathy Pollak for NoblePig.com | Serves: Serves 6-8

I'm a Pampered Chef

5-1/2 cups chicken broth
1-3/4 pounds russet potatoes, peeled and quartered
2 cups chopped carrots (smaller dice)
1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
1/2 cup unsalted butter
1 cup all-purpose flour
1 cup sour cream
1/4 cup water
2 cups dill pickle juice*
1-1/2 teaspoons Old Bay seasoning
1/2 teaspoon table salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon 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 the potatoes are tender. Add pickles and continue to simmer.
In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form but between the whisking and boiling all will disappear. Don't panic.)
Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
*All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.

Recipe Summary:

Other recipes by Inn at Harbour Ridge:
Appily Ever After Muffins
Baked Cinnamon French Toast
White Chocolate Brie Cups

Recipe Provided By:
Inn at Harbour Ridge
Osage Beach, MO

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