Creamy Dill Pickle Soup

Creamy Dill Pickle Soup

Course: Soup, Lunch, Dinner

Ingredients:

• 4 cups chicken or vegetable broth

• 1 cup dill pickles, finely chopped

• 1/2 cup unsalted butter

• 1/2 cup all-purpose flour

• 1 cup sour cream

• 1 cup milk

• 1 medium onion, finely chopped

• 3 celery stalks, finely chopped

• 1 large carrot, finely chopped

• 2 cloves garlic, minced

• 2 large potatoes, diced

• Salt and pepper to taste

• Fresh dill for garnish

• Optional: 1/4 - 1 cup of pickle juice for extra flavor

Instructions:

1. Preheat oven to 425 degrees Fahrenheit.

2. Dice potatoes into small cubes and place on a baking sheet lined with parchment paper.

3. Drizzle potatoes with olive oil then season with salt and pepper and roast in preheated oven for 20-30 minutes until golden brown and crispy.

4. Finely chop the dill pickles, onion, carrot, celery, and mince the garlic.

5. In a large pot, melt the butter over medium heat. Add chopped onions, carrot, celery, and garlic, sauté until softened.

6. Sprinkle flour over the sautéed onions and garlic. Stir constantly to create a roux. Cook for 2-3 minutes to eliminate the raw flour taste.

7. Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps from the roux.

8. Add roasted potatoes and chopped pickles to the pot. If you want an extra pickle flavor, you can add in pickle juice. Start with 1/4 cup then taste and add more if desired.

9. Bring the soup to a simmer for about 10-15 minutes to allow the flavors to merry.

10. In a separate bowl, whisk together sour cream and milk until smooth. Gradually add this mixture to the soup, stirring constantly.

11. Season the soup with salt and pepper to taste. Adjust the pickle flavor and acidity by adding more pickle juice if desired.

12. Ladle the creamy pickle soup into bowls and garnish with fresh dill.

13. Serve the creamy pickle soup hot and enjoy the unique and tangy flavor!