Recipe courtesy of Ted Wietrzykowski
Episode: Old to New
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Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Combine 5 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil. 

Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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