Pickles have been somewhat of a sensation lately. The beloved briny cucumbers show up in everything now days from icy slushies to creamy dips and fried chips. So I say, why not soup?
There are several different recipes out there circulation around the web, but I think this variation is the best. The bold color flecks of veggies look delicious in the bright yellow broth. It’s tangy and salty, yet mild enough to enjoy a whole bowl — and then another, and another…
It’s addicting and delicious and you just might make a believer out of folks less fanatical about pickles than yourself.
I definitely recommend dill kosher pickles, because is there any other pickle? The snap makes every bite the best bite. I like to finely chop all of the ingredients to make it easy to eat and pour. Plus, I think it looks most delicious.
Serve it hot with bread and make it a meal!
- 5 1/2 cups chicken or vegetable broth
- 1 1/2 pounds russet potatoes, cubed
- 2 cups finely diced carrots
- 1 cup chopped dill pickles (about 3 whole pickles, 12 spears ~ a standard sized jar)
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 cup sour cream
- 1/4 cup water
- 2 cups pickle juice (left over from the jar)
- 1 1/2 tsp Old Bay
- 1 tsp salt*
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- Pour broth into a large pot. Add potatoes, carrots and butter. Bring to boil and cook until potatoes are tender. Add pickles and continue to boil.
- In a medium bowl, add flour, water, and sour cream. Mix until ingredients make a paste.
- Drop 2 heaping tablespoons at a time into soup and vigorously whisk. Repeat. Keep whisking until all balls of the flour mixture disappear. (This might also batter your potatoes a bit, but that’s okay.)
- Pour pickle juice into soup. Add Old Bay, pepper, cayenne and salt (try a spoonful of broth before adding this extra salt*). Cook 5 more minutes.
- Serve immediately.
Also see, Easy bone broth soup.