A unique and tangy soup perfect for pickle lovers, combining creamy textures with the distinctive flavor of dill pickles.
Preparation time
15min
Cooking time
25min
Ingredients
6 Servings
- black pepper
- 4 tbsp butter
- 1 cup carrots
- 6 cup chicken broth
- 2 cup dill pickles
- 2 tbsp dill weed
- 0.5 cup flour
- 0.5 cup onion
- 0.5 cup pickle juice
- 2 cup potatoes
- salt
- 1 cup sour cream
Directions
Step 1
In a large pot, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for about 2 minutes to make a roux.
Step 2
Gradually add the chicken broth, whisking constantly to avoid lumps. Bring the mixture to a boil.
Step 3
Add the chopped dill pickles, pickle juice, potatoes, carrots, and onion. Reduce heat and simmer for about 20 minutes, or until the vegetables are tender.
Step 4
Stir in the sour cream and dill weed. Cook for an additional 5 minutes, stirring occasionally.
Step 5
Season with salt and black pepper to taste. Serve hot.