Dill Pickle Soup

Lately, there has been a lot of hype around Dill Pickle soup. It's just a Dill Pickle soup, it's a creamy Dill Pickle soup. As you know, I make my pickles each year so I decided to give this one a shot.

Ingredients:

1 - Medium Onion

1 - Clove Garlic

3 - Medium / Large Potatoes

2 - Medium Carrots

5 - Large Dill Pickles

4 - Cups of Chicken Stock

1/2 - Cup Flour

1 - Cup Sour Cream

1/4 - Cup Water

2 - Cups Dill Pickle Juice

1/2 - Tsp Black Pepper

1/4 - Cayenne Pepper

Directions:

Chop up the Onion and fry with butter in a stock pot over low heat. Chop up and add in some garlic.

Peel and chop up the potatoes and add them to the pot.

Chop up and add in Carrots.

Chop up and add in the Pickles.

 

Add in Chicken stock and simmer for 20 - 25 minutes or until the potatoes are tender.

While the soup is simmering, add flour, sour cream and water to a medium sized bowl.

Whisk together until it forms a paste like consistency.

Add the paste to the soup a couple table spoons at a time mixing each time.

Take 1 1/2 cups of pickle juice plus 1/2 cup water and add it to the soup.

Add in the black and cayenne pepper. (Add additional cayenne for more heat)

Stir well and serve.

Garnish with sliced pickles and dill.