Creamy Dill Pickle Soup
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!
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.