Name: Cynthia's Pickle Soup
Yield: 4 servings
Ingredients: 2 cups grated dill pickles (no knuckles please); 1 tablespoon butter; 1 stalk celery, diced; 1 large carrot, diced; 2 potatoes, peeled and diced; 4 cups chicken stock or 4 cups chicken broth; 12 cup pickle juice (from the jars); black pepper; sour cream (optional); dill (optional)

1

Melt butter over medium and saute grated pickles for about 5 minutes.

2

Add celery, carrot, potatoes, pickle juice, and chicken broth.

3

Bring to a boil.

4

Simmer 20 minutes on low heat until potatoes are tender.

5

Add some fresh ground black pepper to taste.

6

This recipe usually doesn't require any added salt because the pickles lend enough of that on their own.

7

Serve with a dollop of sour cream and some dill, or eat it just as it is.

Cynthia's Pickle Soup

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