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Soups and Stews | |
| This makes for 8 people so scale as needed 5-1/2 cups chicken broth 1-3/4 lbs 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 1/2 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 (this is to taste so that should be the max you use) 1/2 teaspoon coarsely ground pepper 1/4 teaspoon cayenne pepper Optional garnishes: sliced dill pickles, fresh dill and black pepper | |
| In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil. In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.) Add pickle juice, Old Bay, pepper, cayenne and salt as needed (pickle juice may contain salt so add the other ingredients, stir taste and add in small increments, stir and taste again, till you get it to your liking). Cook 5 more minutes and remove from heat. Serve immediately. | |
Unrated | |
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