Monthly Archives: November 2014

Deviously Delish Dill Pickle Soup

Hi! My name is Debbie and I have an addiction. An addiction to dill pickles. It forces me into crazy things like driving to the next town to obtain Old Dutch brand Dill Pickle chips which are hands down, the best dill pickle chips ever. My friends and family are also quite familiar with my addiction and when they find something they know I will like they share and multiple friends shared a recipe for Dill Pickle Soup which, of course, I had to try.

It is an easy recipe which goes from cutting board to table in about 45 minutes. As much as I love dill pickles, this recipe was a bit heavy handed with the flavor. After the crew taste tested it with the same opinion I dumped the bowls back into the pot and went to work adapting the recipe.

The alterations lend nicely to additions to take it from a side dish to the main element of a meal.
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Deviously Delish Dill Pickle Soup

INGREDIENTS:

32 oz box chicken stock
1 pound chopped turnips or potatoes
1cup diced carrots
1/2 cup diced onions
1/2 cup diced (small) dill pickles
1/4 cup butter
1/2 cup all-purpose flour
1/2 cup sour cream
1/2-3/4 cup water
1/4 cup dill pickle juice*
2 Tablespoons chicken base
1 teaspoon Old Bay seasoning
1/2 teaspoon table salt (taste taste taste!)
1/2 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper (or more if you like it spicy)
1/2 teaspoon herbs de provence
1/2 teaspoon basil

Optional Garnish:
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Fresh Dill
Chiffonade basil
Shredded parmesan cheese
Fresh ground black pepper

For a heartier meal:
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Add 1 cup diced cooked chicken after vegetables cook.

DIRECTIONS:

Directions

In a large pot, combine broth, turnips/potatoes, carrots, onions and butter. Bring to a boil and cook until tender are tender. Add pickles and continue to simmer.
In a medium bowl, stir together flour, sour cream and water, making a pourable paste. While whisking, slowly pour sour cream mixture into soup.
Add pickle juice, Old Bay, herbs de provence, basil, salt (if needed after tasting), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

NOTE:

All pickle juice is NOT created equal. Some are saltier than others. I recommend using GOOD pickles, like refrigerated fresh pickles. Taste your soup after you add the pickle juice and seasonings and add salt if needed.

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