Dill Pickle Soup Quick and Easy !~


O.k. folks I am so excited to share this recipe with you , I mean how could you go wrong with two of my favorite things ? Pickles and soup…yum! And this soup is so quick and easy and is great for freezing for a quick meal in a flash, just serve with a nice fresh bread or salad and ….voila! Imagine a dill pickle chip that’s not so dill pickly (yes, I made that word up ) .
dill pickle soup


5 medium  sized potatoes

5 cups turkey or low sodium broth (I used homemade)

4-5 carrots (medium sized)

1/2 cup unsalted butter

1/2  cup flour

1 cup dill pickle juice

3 whole or 6 half dill pickles (I used homemade)

1/2 teaspoon white pepper (or sub black)

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup heavy cream (optional)

1 bay leaf

1/2 cup finely chopped dill and some for garnish

sour cream for garnish

Peel and chop potatoes and add to a large pot with butter and carrots peeled and chopped and bay leaf, cook for about five minutes or until butter melts. Add flour and cook for about 5 minutes. Add stock, pickle juice,  salt , pepper cook until vegetables are cooked through and soft. Remove bay leaf and add pickles (diced) if more creaminess is desired add cream  and fresh dill cook for 5 more minutes , blend with hand blender ( you  want this soup to be fairly smooth). Serve immediately garnished with fresh dill and sour cream. Enjoy! Please share your pictures and experiences if you try this recipe we would love to hear!


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