This soup does not taste how you would expect it to. It’s creamy, hearty and delicious. The pickle juice is rich in antioxidants and is thought to keep your blood sugar in check, it’s good for your gut and it will help your muscles after a work out. In addition to various other health benefits. I modified this recipe from hundreds that are on the internet. It’s great for lunch or dinner.
Prep Time – 20 Minutes
Cook Time – 1 Hour
Makes about 12 servings
Difficulty Level ~ Easy
Stores for One Week ~ Freezes Well
- 2 C chopped dill pickles
- 1 yellow onion, diced
- 1 C celery, diced
- 1 C carrots, diced
- 3 Idaho potatoes peeled and diced
- 2 T butter
- 6 C chicken stock or broth
- 4 T fresh dill, minced or 2 T dried
- 1 C sour cream
- 2 C dill pickle juice
- 2 T flour
- 1/2 C hot water
- 1 T dry mustard
- Couple of shakes of nutmeg, cayenne, cinnamon, ground ginger, all spice
- 3 Fresh Bay Leaves (must be fresh)
- In a large stock pot sauté onions, carrots and celery in butter until soft.
- Add the chicken broth, potatoes and pickles, bring to a boil, reduce to simmer, add the pickle juice, the dill and bay, and all the dried seasonings.
- Simmer for 45 minutes.
- In a bowl add the flour and hot water and whisk until it’s a smooth paste then whisk in the sour cream.
- Lower heat on soup to low.
- Remove the three bay leaves.
- I add in the sour cream flour mix a little at a time running my immersion blender the whole time. This makes the soup Creamy with no chunks and the flour mixture doesn’t get floppy. If you like chunks or don’t have an immersion blender. You can use a whisk but make sure you whisk rapidly while adding the sour cream mixture.
- Simmer for ten more minutes and you’re done!
I finish the soup off with more dill, a couple pickles slices on each bowl and some fresh black pepper.