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Name: Dill Pickle Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 5-1/2 cups chicken broth; 1-3/4 pounds russet potatoes peeled and quartered; 2 cups chopped carrots (smaller dice); 1 cup chopped dill pickles (smaller dice ~ about 3 large; 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

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INGREDIENTS

5-1/2 cups chicken broth
1-3/4 pounds russet potatoes ; peeled and quartered
2 cups chopped carrots (smaller dice)
1 cup chopped dill pickles (smaller dice ~ about 3 large
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

INSTRUCTIONS

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.

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.)

Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

*All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.

NOTES

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Dill Pickle Soup

5-1/2 cups chicken broth
1-3/4 pounds russet potatoes peeled and quartered
2 cups chopped carrots (smaller dice)
1 cup chopped dill pickles (smaller dice ~ about 3 large
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

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.
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.)
Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
*All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.

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Nutrition

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Serving Size: 1 (412g)
Recipe Makes: 1

Calories: 1273
Calories from Fat: 1022 (80%)

Amt Per Serving		% DV

	Total Fat 113.6g	151 %
	Saturated Fat 71.4g	357 %
	Monounsaturated Fat 29.9g
	Polyunsanturated Fat 4.5g
Cholesterol 311.5mg		96 %
Sodium 2042.7mg		70 %
Potassium 350mg		9 %
Total Carbohydrate 54.8g		16 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 52.7g
Protein 12.4g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1273

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