Dill Pickle Soup
Dill Pickle Soup is a savory and creamy soup that is quick and easy to make, perfect for busy weekdays and loved by kids.
Equipment
- large non-stick pan
- large stockpot
- medium bowl
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion finely minced
- 1 large carrot grated on large holes of box grater
- 1 cup dill pickles cut in half lengthwise and then thinly sliced
- 5 cups vegetable broth or chicken broth if you want
- 3 medium potato peeled and cubed
- 4.5 tablespoons sour cream
- 1.5 tablespoons flour
- 4-5 tablespoons pickle juice
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 4 tablespoons fresh dill chopped
Instructions
- In a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.
- Heat butter in large non-stick pan over medium heat.
- Add onion and carrot and cook until vegetables begin to soften, approximately 7 minutes. Stir in dill pickles and cook for 3 more minutes.
- Meanwhile, add broth to a large stockpot and bring to a boil. Once boiling, add potatoes, reduce heat to medium low and cook for 10 minutes.
- Stir in sautéed vegetables, salt, pepper, sour cream and flour mixture into the pot with potatoes and cook for another 5 minutes or until potatoes are tender when poked with a knife.
- Remove from the heat, and serve immediately garnished with fresh dill.
Notes
When whisking sour cream, flour and pickle juice, ensure the mixture is liquidy like buttermilk to prevent lumps. Adjust pickle juice to taste for brininess. Best consumed fresh, leftovers last 1 day in the refrigerator; can be frozen for up to 6 months.
Nutrition
Serving: 1bowlCalories: 276kcalCarbohydrates: 35.8gProtein: 10.6gFat: 10.7gSaturated Fat: 6gCholesterol: 21mgSodium: 4129mgPotassium: 1117mgFiber: 4.8gSugar: 4.4gCalcium: 114mgIron: 4mg
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