Dill Pickle Soup Recipe

Ingredients

• For the Soup:
  • 2 tablespoons butter or olive oil
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 4 cups chicken or vegetable broth
  • 4 medium potatoes, peeled and cubed
  • 1 cup dill pickles, diced
  • 1 cup pickle juice (adjust to taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried dill (optional)
  • Salt and black pepper to taste
• For the Creamy Base (optional):
  • 1 cup heavy cream or sour cream
  • 1 tablespoon all-purpose flour (optional, for thickening)
• For Garnish:
  • Fresh dill, chopped
  • Crusty bread or rolls on the side

Instructions

1. Sauté the Vegetables:
   • Heat the butter or olive oil in a large pot over medium heat.
   • Add the onion and carrots, cooking until softened (about 5 minutes).
2. Add the Broth and Potatoes:
   • Pour in the chicken or vegetable broth.
   • Add the cubed potatoes, thyme, and dried dill (if using). Bring to a boil, then reduce the heat and simmer until the potatoes are tender (10–15 minutes).
3. Incorporate the Pickles:
   • Stir in the diced pickles and pickle juice. Simmer for an additional 5–7 minutes to allow the flavors to meld.
4. Make It Creamy (Optional):
   • In a small bowl, mix the heavy cream or sour cream with the flour (if using) to prevent curdling. Slowly stir it into the soup while whisking to combine.
   • Simmer for another 5 minutes but avoid boiling once the cream is added.
5. Season and Garnish:
   • Taste and adjust seasoning with salt and black pepper as needed.
   • Garnish with fresh dill before serving.

Serving Suggestions

• Pair the soup with warm crusty bread or dinner rolls for dipping.
• For an extra tangy kick, serve with an additional drizzle of pickle juice on top.

Enjoy the unique, tangy flavor of this dill pickle soup—it’s a wonderful twist on a classic comfort dish!