Dill Pickle Soup

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 5 tablespoons butter or margarine
  • 5 medium carrots, shredded
  • 2 large potatoes, cubed (about 2 cups)
  • 3 large dill pickles, shredded
  • 1 cup flour
  • 1 cup sour cream
  • Salt
  • Pickle juice
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 and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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