Category
Vegetable
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Author:
PS Seasoning
Got a pickle...make some soup! This is not your average soup, but oh boy, your taste buds will love this creation! A creamy broth with buttery veggies and tangy dill pickle fills your bowl, warms your mouth and satisfies that tummy! Spoon it up and enjoy!
Ingredients
2 T Butter
1 Onion- Small Dice
2 Carrots- Small Dice
1 C Dill Pickle- Medium Dice
5 C Vegetable Broth
3 Idaho Potatoes- Large Dice
1/4 C Sour Cream
2 T Flour
1/4 C Pickle Juice
-
1 t Black Gold Garlic Pepper
-
1 1/2 T Big Dill Mustard
4 T Chopped Dill- Fresh
Directions
In a large sauté pan, melt butter over medium high heat. Sauté the carrots and onion for 5-7 minutes or until just softened. Add the diced pickles and cook for 4 minutes.
In a medium sized stock pot, bring the vegetable stock to a boil.
Add cubed potatoes, reduce heat to simmer and cook for 10 minutes.
In a bowl, combine the sour cream, flour, pickle juice and Big Dill Mustard. Whisk together until well combined.
Add the onion, carrot and pickle sauté to the simmering potatoes.
Add the sour cream mixture to the soup and stir well to combine.
Allow to simmer for 3-5 minutes or until the soup is slightly thickened and the potatoes are fork tender.
Add 2 TB of fresh chopped dill.
Serve with a garnish of extra chopped dill.
Enjoy!
1 comment
I made this recipe to the T….. The Big Dill Mustard is VERY STRONG and needs to be dialed back by I’d say at least half. Overall it was a pleasant soup, I think the beer note could be better balanced if there was a protein in the soup (hamburger or sausage).