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Pittsburgh Pickles Dill-Mill Pickle Soup
Inspired by a recipe we found on noblepig.com, here's our take on Pickle Soup -- perfect for warming you up!
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 5 1/2 cups Chicken Broth
  • 2 cups Potatoes Peeled and quartered
  • 2 cups Carrots Diced
  • 1 cup Pittsburgh Dill-Mill flavor 5-6 spears, sliced
  • 1/2 cup Unsalted butter
  • 1/2 cup All-purpose flour
  • 1 cup Sour cream
  • 2 cups Pittsburgh Dill-Mill flavor Brine (you can add more or less to taste)
  • 1 1/2 teaspoons Old Bay seasoning
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne pepper
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 5 1/2 cups Chicken Broth
  • 2 cups Potatoes Peeled and quartered
  • 2 cups Carrots Diced
  • 1 cup Pittsburgh Dill-Mill flavor 5-6 spears, sliced
  • 1/2 cup Unsalted butter
  • 1/2 cup All-purpose flour
  • 1 cup Sour cream
  • 2 cups Pittsburgh Dill-Mill flavor Brine (you can add more or less to taste)
  • 1 1/2 teaspoons Old Bay seasoning
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne pepper
Instructions
  1. Toss broth, potatoes, carrots and butter in a large pot, then boil until the potatoes are tender. Add pickles, then bring back to a boil.
  2. Make a paste of flour, sour cream and water, then whisk 2 teaspoons at a time into your soup. Keep mixing until any little bits of foam disappear.
  3. Add pickle brine, Old Bay, salt, pepper and cayenne, then cook 5 more minutes. Remove from heat and serve it on up!
Recipe Notes

 

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