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Post by Deleted on Jan 13, 2019 16:18:38 GMT -5
Pickle Soup Serves: 6-8 servings
2 lbs. potatoes 1½ c. dill pickles 2 c. grated carrots 9 c. chicken broth or stock ½ c. (1 stick butter) 1 c. flour 1½ T. Old Bay Seasoning ½ tsp. salt (I use Kosher or Sea Salt) ½ tsp. coarsely ground pepper ¼ tsp. cayenne pepper 1 c. sour cream 2 c. dill pickle juice 2-3 c. instant potato flakes (optional)
Here's how... Begin by dicing the potatoes and grating the carrots. Add them to a soup pot along with the chicken broth and bring to a boil. Reduce heat to low and let simmer until the vegetables are tender. Add in the chopped pickles. In a separate pan, melt the butter and add in the flour and seasonings and whisk for a minute or so. Whisk in the sour cream and then the pickle juice and bring to a boil, whisking until thickened. Ladle in some of the hot chicken broth and whisk to incorporate. Then, pour the sour cream/pickle juice mixture into the soup pot and stir.
Source: That Which Nourishes
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