Dill Pickle Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 8 cups homemade chicken stock
• 2 medium carrots, peeled and coarsely grated
• 2 cups potatoes, peeled and diced
• 1 cup celery, finely chopped
• 5 dill pickles, coarsely grated (polish dill pickles)
• 1/2 cup whole milk
• 2 tablespoons flour
• 1 egg
• 5 tablespoons sour cream
• salt and black pepper
• fresh parsley, finely chopped for garnish
• fresh dill, finely chopped for garnish

Recipe

• 1 in a large saucepan or soup pot, combine the stock, carrots, potatoes and celery.
• 2 cover and cook over low heat until the potatoes are just soft, about 10-12 minutes; do not overcook.
• 3 add the pickles; continue cooking for 15 minutes.
• 4 in a small bowl, beat the milk and flour until smooth; stir a little of the hot soup into the milk mixture.
• 5 mix until smooth and add to the soup pot, stirring until well combined.
• 6 bring the soup to a boil, stirring frequently until slightly thickened; remove from the heat.
• 7 in another small bowl, beat the egg with the sour cream until smooth.
• 8 pour a small amount of the hot soup into the egg mixture and mix thoroughly; add the mixture to the soup pot and stir until smooth.