Dill Pickle & Vegetable Soup

   Before I get started, let me say that this soup is not for everyone.  If you hate pickles, of course, skip this recipe and try one of my other soups instead.  I love dill pickles and I can only eat this soup once a year.  The first bite kind of kicks you but the more you eat of it, the better it tastes.  My teenage son took a bite and said "this is weird".  Then he ate another bite; then another; then another.  Next thing you know he is on his 2nd bowl and says "this is really good".  If you love pickles or if you are adventurous, I do encourage you to give it a try.

Dill Pickle & Vegetable Soup

1 c. dill pickles, sliced

1 c. dill pickle juice

1 c. sour cream

1/2 c. flour

1/2 c. butter

1/4 c. water

2 boxes (32 oz.) chicken broth or use homemade stock

6 Russet potatoes or hashbrown style potatoes

2 carrots

1 tsp. Italian seasoning

1 tsp. sugar

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. dill weed

   

     Wash & peel your potatoes.  Cut them up into chunks, just like you would if you were making potato soup. (You can use hashbrown style potatoes instead.  It tastes good either way.) Peel and cut up your carrots.  Place both the potatoes and carrots into a soup pot and pour in the chicken broth. 

     Turn on your stove to high and bring them to a boil.  As they are boiling, get a medium bowl and stir together the flour, sour cream and water to make a paste.  Set aside.

     Once the vegetables are boiling and the vegetables are tender, stir in the diced pickles.  I used 4 dill pickles and once they were diced up, it equaled right at one cup.  Turn the stove to medium-low. 

      Whisk in the paste a little bit at a time.  It will thicken the soup.  Once it is all mixed well, stir in the pickle juice, spices and sugar.  Cook on low for 5 minutes.  Remove and serve.  

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