Welcome to Friday Feast in the tavern!
During the colder season, I lean toward hearty soups and chili recipes. Nothing too involved either. While I’ve confessed in previous posts about my love of pickles—hot, spicy, or sweet, I thought to return to the topic again with a soup. Yes, you’ve read correctly, dear friends. A dill pickle soup that’s absolutely delish! My apologies if you’ve turned away in horror, or if you do not like pickles. However, it’s what the tavern is serving today, so why not indulge me and give it a try.
To read the first post, Crazy for Dill Pickles, hop on over HERE. There you will find an easy recipe for dill pickles.
This soup recipe is courtesy of my daughter, Amanda. Blowing kisses her way…
Dill Pickle Soup
5-1/2 cups chicken broth
1-3/4 pounds russet potatoes, peeled and quartered
2 cups chopped carrots
1 cup chopped dill pickles
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 cup sour cream
1/4 cup water
2 cups dill pickle juice
1-1/2 teaspoons Old Bay seasoning
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon cayenne pepper (optional)
Directions In a large pot, combine broth, potatoes, carrots, and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil. In a medium bowl, stir together flour, sour cream, and water, making a paste. Whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear).
Add pickle juice, Old Bay, salt, pepper, and cayenne. Cook 5 more minutes and remove from heat.
Serve with fresh dill, additional sliced dill pickles, and shredded cheddar cheese, if desired.
Until next Friday, I dare you to try a new recipe! If you do, please share with me!