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Kathi, one of our longtime Customer Service Representatives (and a Master Gardener, but that’s another post) shared this lip-smacking soup recipe with us a few years back. And although it may sound a little odd, the combination of the potato and the tangy pickle really do balance each other well, underpinned by the rich chicken stock.
Dill Pickle Soup
Lehman’s
Ingredients
- 6 cups chicken stock
- 4 large dill pickles, shredded
- 1/2 cup pickle juice from pickle jar
- 2 1/2 cups thinly sliced potatoes
- 2 T. instant dissolve flour
- 1 cup milk
- 2 T. butter, softened
Instructions
- In a large saucepan or pot, combine stock, pickles, juice and potatoes.
- Bring to a boil, reduce heat and cover.
- Cook over low heat until potatoes are tender (10 minutes or so).
- Add flour, milk and butter
- return soup to a boil and remove from heat.
- Return pot to the stove and heat through without boiling.
- Add salt and pepper to taste.
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