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Dill Pickle Soup - TeaspoonOfSpice.com

Dill Pickle Soup


  • Author: by Serena Ball, RD
  • Yield: 6 servings 1x

Description

A surprisingly delicious combo of salty dill pickles, sweet root veggies, spicy Old Bay seasoning in a creamy soup; serve with fries!


Ingredients

Scale
  • 2 teaspoons canola or corn oil
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 2 medium red skinned potatoes, cubed
  • 1 large (2 cups) peeled, cubed rutabagas (or parsnips, turnips or more potatoes)
  • 1 teaspoons Old Bay seasoning
  • 1/2 teaspoon ground black pepper
  • pinch of cayenne pepper
  • 1/2 cup white (or regular) whole wheat flour
  • 1/2 cup light sour cream
  • 1/2 cup whole milk – or more to thin soup
  • 1/2 cup chopped dill pickles
  • Garnishes: Additionally dill pickles, red onion, fresh dill or oregano

Instructions

  1. Heat oil in large soup pot; add onion and cook, stirring occasionally for 5 minutes. Pour in broth, potatoes, rutabagas, Old Bay, black pepper and cayenne pepper. Simmer for 15-20 minutes until rutabagas are tender.
  2. In a glass measuring cup, whisk together a slurry of flour, sour cream and milk. Slowly add to soup, whisking until smooth. Add dill pickles and serve with garnishes.

SLOW COOKER INSTRUCTIONS:

  1. Saute onions; then add everything except flour, milk, sour cream and pickles to slow cooker. Cook on high for 4 hours or low for 6-8 hours. During the last 30 minutes, whisk together flour, milk, sour cream; add to slow cooker and cook 20-30 minutes. Just before serving, stir in pickles.