Dill Pickle Soup


Dill Pickle Soup 

4 cups broth
2 large Russet potatoes, peeled and quartered
1/2 yellow onion, finely chopped
1 large carrot, chopped
1 cup chopped cornichons (or dill pickles will do)
1/2 cup
 butter
2 Tbs. 
all-purpose flour
1 cup
 sour cream
1/4 cup
 water
1 cup cornichon (
dill) pickle juice
2 tsp.
 Old Bay seasoning
sea salt and pepper
1/4 tsp.
 cayenne pepper

 

In a large pot, combine broth, potatoes, onion, carrots, and butter. 

Bring to a boil and cook until the potatoes are tender. 

Add pickles and continue to boil.
Add the flour, sour cream, water, pickle juice, and seasonings, and puree until STILL CHUNKY with an immersion blender.
Cook 3-5 minutes longer before removing from heat and serving.

 

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