More to explore
Gusto
Gusto

Dill Pickle Soup

  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
  • Serves

    4

Ingredients

  • ¾ cup (180 ml) unsalted butter
  • 2 cups (480 ml) cubed carrots
  • 2 lbs. (900 g) white flesh potatoes, peeled and cubed
  • 6 cups (1.44 L) chicken broth
  • 1 ½ cups (360 ml) dill pickles, cubed + 1 cup (240 ml) dill pickles, julienned (for garnish)
  • ¾ cup (180 ml) all-purpose flour
  • 1 cup (240 ml) sour cream + more, for garnish
  • 1 ½ cups (360 ml) dill pickle juice
  • 3 tbsp (45 ml) fresh dill, chopped
  • salt and pepper

Directions

  1. In a large saucepan over medium-high heat, melt butter.
  2. Stir in carrots and potatoes and cook, while stirring, for 4-5 minutes.
  3. Add chicken stock and bring to a simmer.
  4. Cook for 10-12 minutes, or until carrots and potatoes are fork tender.
  5. Stir in pickles, and continue cooking for 3-4 minutes.
  6. In a small bowl, whisk together flour, sour cream and ½ cup of water until smooth.
  7. Slowly whisk flour mixture into the soup until incorporated.
  8. Add pickle juice and stir.
  9. Season with salt and pepper.
  10. Bring to a simmer and remove from heat.
  11. Serve soup hot, garnished with fresh dill, julienned dill pickles,and extra sour cream.
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email