Dill Pickle Soup

You know those recipe posts that float around facebook via shares? We all have a friend who throws delicious looking food in our face daily, we reshare or just drool, but how often do you MAKE the recipes?

This is one of those recipes, but slightly tweaked....

Dill Pickle Soup

5 1/2 cups chicken broth
1 3/4 pounds white potatoes, peeled and quartered
2 cups diced carrots
1 cup 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 garlic herb seasoning
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon cayenne 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 stir.

In another bowl, stir together flour, sour cream and water, forming a paste. Vigorously whisk sour cream mixture into the soup, 2 tablespoons at a time. Add pickle juice and seasonings, heat through.

Serve.


Dig in!!