One of my friends reposted this recipe from facebook, from Noble Pig's page. I knew I wanted to try just from the name. Who doesn't love pickles? And the taste - is fantastic! It's really easy and takes no more than 30 minutes to make.
Ingredients
- 5½ cups chicken broth
- 1¾ 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
- ¼ cup water
- 2 cups dill pickle juice*
- 1½ teaspoons Old Bay seasoning
- ½ teaspoon table salt
- ½ teaspoon coarsely ground pepper
- ¼ teaspoon cayenne pepper
Directions
- 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 boil.
- 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.
Pictures
Ingredients.
Broth, potatoes, carrots & butter.
Chopped pickles.
Flour, sour cream & water.
Boiling nicely.
Seasoning. I love fresh dill.
Adding pickles to soup.
Whisking in the sour cream mixture.
Whisk, whisk, whisk!
My hand's a blur!
Thickened up and ready to serve!
Dinner is served.
