Dill Pickle Soup

By Bailey1_

Recipe courtesy Ted Wietrzykowski, Polish Village Cafe

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

Preparation

Step 1

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.