Creamy Dill Pickle Soup
INGREDIENTS:
2 tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, minced
4 medium potatoes, peeled and diced
1 large carrot, grated
5 cups chicken or vegetable broth
1 cup dill pickles, grated or finely chopped
1 cup pickle juice (adjust to taste)
1 teaspoon dried dill (or 2 tablespoons fresh dill, chopped)
1/2 cup sour cream
2 tablespoons all-purpose flour
Salt and black pepper, to taste
Optional: crispy bacon or fresh dill for garnish
DIRECTIONS:
Sauté Aromatics:
In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Cook Vegetables:
Add the diced potatoes and grated carrot to the pot. Pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.
Add Pickles and Dill:
Stir in the grated dill pickles and pickle juice. Add the dill and let the soup simmer for another 5 minutes to meld the flavors.
Prepare the Cream Mixture:
In a small bowl, whisk together the sour cream and flour until smooth. Gradually add a ladle of the hot soup broth to the sour cream mixture, whisking to temper it.
Incorporate Cream:
Slowly pour the tempered sour cream mixture into the soup, stirring constantly. Simmer for an additional 5 minutes, but do not let it boil to prevent curdling.
Season and Serve:
Taste the soup and adjust with salt and pepper as needed. Ladle into bowls and garnish with crispy bacon or fresh dill if desired.