Dill Pickle Soup
I have a HUGE love of pickles. I simply cannot be trusted with a jar of them. I promise you, I will eat every single one. The weather is starting to turn cooler, which means it's time to start cooking up big batches of soups and stews. What could be better than to combine a hearty soup with a handful of dill pickles? I know it sounds absolutely crazy, but believe me: this soup is DELICIOUS!
I will not advise you to add any salt to this recipe until it is finished cooking. Because various brands of pickles contain varying amounts of salt, you really do need to wait until the soup is in your bowl before you add any extra. In my case, I didn't add any at all.
I used Klaussen pickles, which are found in the refrigerated section of the grocery store. There are a lot of spices in that brand, along with diced garlic. I think all of that added extra flavor to my soup, but you can use whichever brand you like.
What you need:
6 cups reduced-sodium chicken broth
1 1/2 pounds baby red potatoes, peeled and quartered
2 cups finely diced carrots
1 cup finely diced dill pickles
1/2 cup unsalted butter
1/2 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 coarsely ground pepper
1/4 teaspoon cayenne pepper
How to make it:
1. Combine the broth, carrots, potatoes, and butter together in a large pot. Bring to a boil, and cook, stirring every few minutes, until the potatoes are cooked.
2. Stir in the pickles, and let boil.
3. In a medium-sized bowl, combine the flour, sour cream, and water. This mixture with be very thick, like a paste.
4. Reduce heat to medium, and add the sour cream paste to the soup a spoonful at a time. Make sure to vigorously whisk the sour cream mixture into the soup after every addition. You may see little clumps of flour floating on the top of the soup, but don't worry. Keep whisking, and they will disappear.
5. Add in the Old Bay seasoning, pepper, cayenne, and pickle juice. Stir well, and let simmer for about 5 minutes.
6. Serve with a few pickle slices as garnish.
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