It's pickle soup. So, what's the big dill? Guys, especially to my pickle lovers out there...it is dillicious!! Okay, okay, I'll stop with the puns. This is a special recipe, it took some time to perfect, but it is to my liking. You can always add less pickle, if you don't want to be pickle-y about it. For real now, i'm done....recipe below!
Ingredients:
-5-1/2 cups chicken broth
-1-3/4 lbs 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
-1/2 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 table salt
-1/2 teaspoon coarsely ground pepper
-1/4 teaspoon cayenne pepper
Optional garnishes: sliced dill pickles, fresh dill and black pepper
Directions:
Step 1: 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.
Step 2: 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.)
Step 3: Add pickle juice, Old Bay, salt, pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
**Not all pickles are made the same. Keep in mind some pickle jars out there will be more salty or more sour than others. Adjust in accordance to brand. If you have an Aldi's store near you, I suggest their brand.**
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