Appetizers
Dill Pickle Soup
- Prep Time 10 MINS
- Cook Time 20 MINS
- Total Time 30 MINS
Serves: 4
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Ingredients
- 1 Ricos Dill Pickle in a Pouch, diced
- 2 tbsp butter
- 1 medium onion
- 1 large carrot
- 4 tbsp pickle juice (from pouch)
- 5 cups broth (vegetable or chicken)
- 3 potatoes, cubed
- 4½ tbsp sour cream
- 1½ tbsp flour
- 1 tsp salt
- ¼ tsp pepper
- 4 tbsp dill, chopped
Instructions
- Add broth to a large pot, bring to a boil.
- Once boiling, add diced potatoes, reduce heat to medium, cook for 10 minutes.
- Heat butter in large pan over medium heat. Add onion and carrots and cook until vegetables begin to soften, approximately 7 minutes. Stir in diced dill pickles and cook for 3 more minutes.
- While vegetables are cooking, in a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.
- Add sautéed vegetables, sour cream mixture into the pot with potatoes, add salt & pepper and cook for another 5 minutes or until potatoes are tender.
- Remove from the heat and serve. Garnish the soup with fresh, chopped dill.