So a while back, I got a bug up my butt that I had to try this dill pickle soup recipe I found on http://www.noblepig.com. I get like that ya’ll. I am not a super adventurous gal (unless you consider living life with 4 kids and this wild man of mine an adventure…then I totally am). But my thrill seeking comes out when I cook. Dill pickle soup? Sounds like it could be really good or really bad. Sure! Let’s try it! Why not? And so I did. I mean I think at one point the site crashed because so many people were checking out the recipe.  At least I could not access the recipe for quite a while. I had to know. How can a soup that tastes like dill pickles be good? Plus ya’ll know I love me a good soup. Any day, any time, any weather. Not to mention, ya’ll know where I come from we eat all sorts of stuff, so who am I to judge? People hear me now…this soup is legit. It’s pretty fantastic and worth your time. Unless you don’t like dill pickles. If you don’t, keep on going because this soup could be called cream of pickle soup. But in a good way. I promise. I have had friends ask when in the world I planned to post this recipe on my blog and I have been putting it off. Life has just been so hectic (read normal) and I guess I got lost in it. As I have said before, that is not likely going to get better anytime soon. I just have to adapt to the madness and blog when I can. So I do. But this recipe is worth sharing and kudos to the mastermind at the Noble Pig that came up with this recipe. It is inspired! 

Dill pickle soup (it makes a bunch)

Stuff you need~

5 1/2 cups chicken broth

1 3/4 pounds of russet potatoes, peeled and diced 

2 cups carrots, cut into a smaller dice 

1 cup dill pickle (about 3 large whole dill pickles), chopped into a smaller dice 

1/2 unsalted butter

1 cup sour cream

1 cup all purpose flour

1/4 cup water 

2 cups pickle juice 

1 1/2 teaspoons Old Bay Seasoning 

1/2 teaspoon kosher salt (depending on how salty your pickle juice is…they can vary apparently so taste and see before you add salt)

1/2 teaspoon black pepper 

1/4 teaspoon cayenne pepper 

What to do with the stuff~

In a stock pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until potatoes are tender. Add pickles and continue to boil. 

 

 
In a medium size bowl, stir together flour, sour cream and water, making a paste. 

  
Now vigorously whisk the sour cream paste into the boiling liquid, 2 tablespoons at a time. You will have to whisk somewhat vigorously to get the paste to be incorporated into the liquid. It may break up into some little flour balls and that is ok. They will go away during the cooking process. 

Whisk in pickle juice and the seasonings. 

  
Cook another 30 minutes over medium heat and then serve immediately. Garnish with some dill pickle slices if you really need more pickles at this point. Let me know what you think! Is this complete nonsense or totally inspired? I lean toward the latter! Yummy and definitely a break from the norm! 

Enjoy ya pickle soup, ma Cher!