Soups And Stews
Dill Pickle Soup
8 servings
porsjoner10 minutes
aktiv tid40 minutes
total tidIngredienser
5-1/2 cups chicken broth
1-3/4 lbs russet potatoes, peeled and quartered
2 cups chopped carrots, smaller dice
1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 cup sour cream
1/4 cup water
2 cups dill pickle juice*
1-1/2 teaspoons Old Bay seasoning
1/2 teaspoon table salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper
Optional garnishes: sliced dill pickles, fresh dill and black pepper
Fremgangsmåte
In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.
In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)
Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
Næringsinnhold
Porsjonsstørrelse
-
Kalorier
297 kcal
Totalt fett
19 g
Mettet fett
11.5 g
Umettet fett
0.1 g
Transfett
-
Kolesterol
50 mg
Natrium
537.6 mg
Totalt karbohydrater
28.2 g
Kostfiber
2 g
Totalt sukker
2.7 g
Protein
4.8 g
8 servings
porsjoner10 minutes
aktiv tid40 minutes
total tid