Dill Pickle Soup

By MooK

Ingredients

• 6 tablespoons butter
• 1 medium onion, halved and sliced
• 4 cups chicken or vegetable broth
• 5 medium carrots, shredded
• 4 large garlic dill pickles, about 3 cups chopped
• 2/3 cup liquid from pickle jar or water
• 4 large potatoes, peeled and cut into 1/2-inch cubes
• 6 tablespoons all-purpose flour
• 1 cup sour cream
• Salt and black pepper
• Sugar to taste, if desired
• Chopped fresh dill for garnish, if desired

Preparation

Step 1

Melt butter then Saute onion until translucent, about 3 minutes. Add carrots and saute for a few minutes to get some color.

Add broth, pickles, pickle liquid and potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 20 minutes.

Blend flour with sour cream. Temper sour cream mixture with a little hot soup. Pour tempered sour cream into hot soup, whisking constantly until it comes to a boil. Reduce heat to low and simmer 3 minutes or until slightly thickened. Adjust seasoning, adding sugar if desired. Note:At this point, the soup can be left chunky or pureed to the velvety consistency of vichyssoise.

Serve in heated bowls garnished with chopped fresh dill, if desired