Dill Pickle Soup

1. 1

   Combine 5 cups water, the butter, the carrots and potatoes in a saucepan.

2. 2

   Bring to a boil and cook until the potatoes are tender.

3. 3

   Add the pickles and continue to boil.

4. 4

   Meanwhile, whisk together the flour, sour cream and salt in a separate bowl.

5. 5

   Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken.

6. 6

   Bring to a boil, then remove from the heat.

7. 7

   Add pickle juice, to taste.

8. 8

   This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.

9. 9

   The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

No additional tips available.