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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