Ease of Preparation: Easy.
Yield: 8 servings.
Ingredients:
¾ cup (180ml) unsalted butter
2 cups (480ml) cubed carrots
2 lbs. (900g) white flesh potatoes, peeled and cubed
6 cups (1.44L) chicken broth
1 ½ cups (360ml) dill pickles, cubed +1 cup (240ml) dill pickles, julienned (for garnish)
¾ cup (180ml) all-purpose flour
1 cup (240ml) sour cream + more, for garnish
1 ½ cups (360ml) dill pickle juice
3 tablespoons (45ml) fresh dill, chopped
Salt and pepper
Method:
In a large saucepan over medium-high heat, melt butter.
Stir in carrots and potatoes and cook, while stirring, for 4-5 minutes.
Add chicken stock and bring to a simmer.
Cook for 10-12 minutes, or until carrots and potatoes are fork tender.
Stir in pickles, and continue cooking for 3-4 minutes.
In a small bowl, whisk together flour, sour cream and ½ cup of water until smooth.
Slowly whisk flour mixture into the soup until incorporated.
Add pickle juice and stir.
Season with salt and pepper.
Bring to a simmer and remove from heat.
Serve soup hot, garnished with fresh dill, julienned dill pickles,and extra sour cream.
You might also like these recipes
