Hey people of the interweb! Today I decided to hit you with another recipe. This recipe I made today and I am in love with it. It is from the Noble Pig but I made some preference changes. One more thing, I know that it is late but my power was out all day today!!! A windstorm came by and just knocked out the power of around 400,000 homes power if you haven’t already heard. SO CRAZY! The soup that I want to share with you is dill pickle soup. I know it sounds funny but it is so delicious. It reminds me of fall when you where big comfy sweat
ers, sitting around reading a book with a candle burning in the background.
- 5-1/2 cups chicken broth
- 1-3/4 pounds russet potatoes, peeled and quartered
- 2 cups chopped carrots (smaller dice)
- 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup sour cream
- 1/4 cup water
- 2 cups dill pickle juice
- 1-1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon table salt
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon cayenne pepper
When I made this I didn’t use and salt or old bay seasoning because the pickle juice had enough salt for my family but every type of pickle juice is different. Also when I made a double recipe I only used half of the cayenne because I am not a person who enjoys heat.
Add pickle juice, Old Bay, salt pepper and cayenne. Cook 5 more minutes or until the potatoes are fully cooked and remove from heat.
I hope that you like this and try it out for yourself. Don’t forget to tag us on our social media! Xoxo Vienna