main, Recipes, side dish

Dill Pickle Soup

For those of you who are regular readers of my recipes, you know that typically I am not a soup guy.  The French Onion Soup that I make at home is just for my wife and daughter because they love it so much.

So one day, on one of my stops into The Dairy Maid and Deli for breakfast, they sent me home with a to-go container of dill pickle soup for my lunch later that day. Well I tell you, it was one of the best soups I have ever had! The mix between the sour of the pickle the savory of the broth and a little bit of heat from the cayenne was the perfect combination and it inspired me to try and make it myself at home.

Below is the recipe, if you would like to try it for yourself. However, if you don’t feel like cooking, but still want to try this fantastic soup, give Dawn and Carolyn a call at The Dairy Maid and Deli to see when it will be featured as their Soup of the Day.

Credit: The Noble Pig

Ingredients

  • 5 1/2 cups chicken broth
  • 1 3/4 lbs russet potatoes. peeled, halved and the quartered
  • 2 cups diced carrots (equals 4 good sized carrots)
  • 1 cup diced dill pickles (equals 3 whole dill pickles)
  • 1/2 cup unsalted butter
  • 1/2 cup all purpose flour
  • 1 cup of sour cream
  • 1/4 cup of water
  • 2 cups of dill pickle juice
  • 1 1/2 tsp Old Bay seasoning
  • 1/2 tsp salt
  • 1/2 tsp coarsely ground black pepper
  • 1/4 tsp cayenne pepper
  • dill pickle slices, or fresh dill, and black pepper to garnish

Directions

  1. In a large pot , combine broth, potatoes, carrots and butter. Bring to a boil and cook until potatoes are tender (when poked with a fork the fork should slide in easily). Add pickles and continue to boil
  2. In a medium bowl, stir together flour, sour cream, and water making a paste. Vigorously whisk sour cream mixture into the soup 2 tablespoons at a time. This may break up the potatoes a little bit but that’s OK. If you see little balls of flour start to form, don’t panic, keep whisking
  3. Add pickle juice, Old Bay, pepper and cayenne. Give the broth a quick taste. Some pickle brine can be very salty. If you feel it needs salt then add the salt at this point as well.
  4. Cook for 5 more minutes, remove from heat and serve immediately.

This recipe was a huge success with the family! The only thing I changed from the original recipe I found was the size of the potato pieces. I found them a little too large and felt smaller pieces would be more enjoyable.

Please give this recipe a try, then leave a comment to let me know how it turned out. If you are interested in learning more about who I am and would like to see additional photos of the meals I cook, please check out my social media links at the bottom of the page  Enjoy!!

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