Unfortunately I am allergic to dill so for a few years I didn't eat pickles. Then I discovered one brand that leaves dill out of their recipe and started eating them like crazy.
This recipe is quick and easy so make it soon! Let me know how you like it.
Dill Pickle Soup
2 potatoes, washed and shredded
2 medium carrots, peeled and shredded
1 small onion, finely diced
1/4 cup butter
2 boxes chicken stock
1 cup plain greek yogurt or sour cream
1/2 cup flour (I use gluten free)
1/4 cup water
2 cups pickle juice
2 cups chopped pickles (you can grate these too if you want)
Pepper to taste
1 tsp. Thyme
1. Melt butter in a large pot. Add the onion.
2. Shred the potato and carrots. Add to pot.
3. Add the chicken stock to the pot. Stir and bring to a boil. In a bowl mix the greek yogurt, water, and flour together. Stir in a ladle full of hot soup into this mixture to temper it and prevent lumps. Then add the mixture to the soup to thicken it.
4. Once the potatoes are tender, add the diced pickles. Use an immersion blender or blend in batches (not necessary but I like the texture) to purée the soup.
5. Add the pickle juice, pepper, and thyme. Simmer for 10 minutes and serve.
