Dill Pickle Soup

Ingredients

• 1 whole Yellow Onion

• 1 Tablespoon Olive Oil

• 1 Tablespoon Butter

• 2 cups Water

• 2 14.5 Oz. cans of organic Chicken Broth

• 1 cup Dill Pickle Juice

• 5 whole Large Potatoes

• 4 whole Dill Pickles

• 1 whole Rib Of Celery

• 1 whole Carrot

• 1 teaspoon Salt

• ½ teaspoons Black Pepper

• 1 cup Sour Cream

• 2 Tablespoons Flour

Instructions

1. Peel and finely dice the onion.

2. Heat the oil and butter in a stockpot over medium heat and add the onions. Cook until translucent, about 4 or 5 minutes. Add water, broth, pickle juice and turn heat to high and bring to a boil.

3. While the liquid is heating up, peel and dice potatoes, shred the pickles, peel and dice the carrot, finely slice the celery.

4. Once liquid is boiling, add the vegetables, pickles, salt, and pepper. Cook until the potatoes are tender, about 15 minutes.

5. As the vegetables are cooking, whisk the sour cream and the flour in a bowl. Scoop about 1/2 cup of the liquid from the pot and slowly pour it into the sour cream while you whisk. Repeat this 2 more times to temper the cream so it doesn’t curdle when you add it to the soup.

6. When the potatoes are tender, reduce heat to medium and add the sour cream mixture to the pot and stir until you have a nice creamy soup. Cook about 5 minutes to thicken the soup and heat it through.

7. Serve immediately. It is traditional to garnish with a dollop of sour cream and a sprinkling of fresh chopped dill. It taste really good to serve it with toasted rye bread.