What do you do on a hot muggy day, well make soup of course ;-)
I couldn't resist, the recipe read, "add 1/2 cup of butter" yep, me
and Paula.
I mainly made it to share at Women's Group tomorrow at church, but I
think I'll take some to choir practice tonight too. Some come to
practice right from work and a little snack is always appreciated.
I love this soup, it has a bit of a kick from the cayenne pepper, dill
pickles of course and some Old Bay Seasoning. Good thing it makes a
big pot of soup so I have a lot to share and I get some too.

https://flic.kr/p/oSam3u

Dill Pickle Soup

Servings: Serves 6-8
Ingredients

5-1/2 cups chicken broth
1-3/4 pounds 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 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
Garnish (optional)

sliced dill pickles
fresh dill
black pepper
Directions

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 simmer.
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.
*All pickle juice is not created equal. Some is saltier than others.
Taste your soup after adding the pickle juice and final seasonings.
It's possible you will not need any salt or would prefer more or less.

from the noblepig.com

koko

--

Food is our common ground, a universal experience
James Beard