Dill Pickle Soup
Description
Make this delicious restaurant-style soup at home with a little time and a few ingredients.
Ingredients
5 T. butter or margarine
5 medium carrots, shredded
2 large potatoes, cubed (about 2 c.)
3 large dill pickles, shredded
5 cups chicken stock
1 c. flour
1 c. sour cream
1/2 t. salt, or less
1-1/2 t. Old Bay seasoning
1/2 t. coarsely ground pepper
1/4 t. cayenne pepper
pickle juice
Directions
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Saute carrots in butter. Combine that with 5 cups chicken stock, and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.
Meanwhile, whisk together flour, and sour cream in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Add Old Bay, ground pepper, and cayenne pepper. Bring to a boil, then remove from the heat. Add pickle juice. Add salt, to taste.
Garnish with a few pickle slices.