Recipe courtesy of Ted Wietrzykowski
Episode: Old to New
Total:
45 min
Active:
15 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.

IDEAS YOU'LL LOVE

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Kale Soup

Recipe courtesy of Trisha Yearwood

Bbq Buffalo Brisket Reuben Sandwich with Home-Made Spicy Dill Pickles

Recipe courtesy of Bobby Flay

Almost-Famous Fried Pickles

Recipe courtesy of Food Network Kitchen

Split Pea with Ham Soup

Recipe courtesy of Food Network Kitchen

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Spicy Fajita Soup

Recipe courtesy of Sandra Lee

Cauliflower Soup

Recipe courtesy of Robert Irvine

Chicken Noodle Soup

Recipe courtesy of Michele Urvater

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking