Herbaceous
Guru
This is my copycat recipe for my mother-in-law’s dill pickle soup. It’s adapted from Noble Pig, and lucky enough, came out pretty close to MIL’s on the first try!
Pickle Soup
5-1/2 cups chicken or veggie stock
1-3/4 lbs potatoes (preferably russet), peeled & diced
2 cups carrots, peeled & diced
1/4 cup butter
1 cup diced dill pickles (about 3 large)
1/2 cup all purpose flour
1 cup sour cream
1/4 cup water
2 cups pickle juice
1-1/2 tsp old bay seasoning
1/2 tsp pepper
1/4 tsp cayenne pepper
In a large pot, combine broth, potatoes, carrot, and butter. Bring to a boil and cook until potatoes are tender. Add pickles.
In a medium bowl, mix sour cream, flour, and water to make a paste. Vigorously whisk sour cream mixture, 2 tbsp at a time, into soup (some little balls of flour might form at first, but just keep whisking and don’t worry. Also, some of your potatoes might break up, but that’s also OK). Add pickle juice, old bay, pepper, and cayenne. Cook 5 more minutes and serve.
Mod edit: typo mentioned below corrected
Pickle Soup
5-1/2 cups chicken or veggie stock
1-3/4 lbs potatoes (preferably russet), peeled & diced
2 cups carrots, peeled & diced
1/4 cup butter
1 cup diced dill pickles (about 3 large)
1/2 cup all purpose flour
1 cup sour cream
1/4 cup water
2 cups pickle juice
1-1/2 tsp old bay seasoning
1/2 tsp pepper
1/4 tsp cayenne pepper
In a large pot, combine broth, potatoes, carrot, and butter. Bring to a boil and cook until potatoes are tender. Add pickles.
In a medium bowl, mix sour cream, flour, and water to make a paste. Vigorously whisk sour cream mixture, 2 tbsp at a time, into soup (some little balls of flour might form at first, but just keep whisking and don’t worry. Also, some of your potatoes might break up, but that’s also OK). Add pickle juice, old bay, pepper, and cayenne. Cook 5 more minutes and serve.
Mod edit: typo mentioned below corrected
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