Dill Pickle Soup

photo 3-51

It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Depending upon your obsession with all things pickled, you are either going to love this soup or hate it.  My husband, who avoids everything that has been bathed in vinegar, is not a fan. I, however, love this soup.  Yes, it is different but then again variety is the spice of life.  More importantly, this soup is ridiculously easy to make.  I was intrigued by the recipe the first time I came across it on the Noble Pig website and when I came across a giant jar of Vlasic pickles that needed to be used up, I just knew I was going to have to try this soup.  So if you love or even like dill pickles, give this soup a try.  I promise you won’t be disappointed.

DILL PICKLE SOUP

5 1/2 cups chicken broth

1 3/4 pounds russet potatoes, peeled and quartered

2 cups finely chopped carrots

1 cup diced dill pickles

1/2 cup unsalted butter

1 cup sour cream

1/4 cup water

2 cups dill pickle juice

1 1/2 teaspoons Old Bay seasoning

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon salt, optional

1/4 teaspoon cayenne pepper

  • In a large pot, combine the broth, potatoes, carrots, and butter.  Bring to a boil and cook until the potatoes are tender.
  • Add the pickle and continue to simmer for a few minutes.
  • In a medium bowl, stir together the flour, sour cream, and water to make a paste.
  • Vigorously whisk the sour cream paste into the soup two tablespoons at a time.  You might initially see some small balls of flour but between the whisking and the boiling they will all disappear.
  • Add the pickle juice, Old Bay, pepper, and cayenne.  Taste and if needed, add a small amount of salt.  Cook for 5 additional minutes then remove from the heat.
  • Serve immediately garnished with pickle slices, fresh dill, and black pepper.

Serves 6-8

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