- 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
- Pickle juice
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.