Thursday, February 20, 2020

Dill Pickle Cream Soup with Potatoes and Carrots


So when I was little, my sister and I used to play with our Dad's CB radio in his car. We even had handles. Hers was "Little Fisherman" and mine was "Picklehead". Not sure if everyone we talked to loved us on there asking what everyone's 10-20 was, but we had fun. ha ha! Anyway, my handle represented me well. I LOVED PICKLES! And I still do!!! That's why when I saw this recipe, I knew I had to try it. Did it disappoint? Not at all! 


- 5 1/2 cup chicken broth
- 1-3/4 lbs potatoes, chopped small
- 2 cup carrots, diced
- 1 cup pickles, chopped small
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup sour cream
- 1/4 cup water
- 2 cups pickle juice (I strained mine to remove the seeds)
- 1 tsp. Old Bay Seasoning
- 1/2 tsp. pepper
- fresh dill

Heat a large pot over medium-high heat. Add butter and when it's almost melted, add broth, potatoes, and carrots. Bring to a boil and cook until potatoes are tender. Add pickles and cook one minute. In a medium bowl, stir together flour, sour cream, and water, making a paste. Whisk sour cream mixture (a little at a time) into the soup. As you whisk, the little flour balls will disappear in the boiling soup and it will become very creamy. Add the pickle juice, Old Bay, and pepper. Stir and cook a few more minutes. Serve immediately with fresh dill on top. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Don't be surprised when nothing is working out,
 if you're not doing the work." - Anonymous 

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