Dill Pickle Soup

Martha Price

1 tablespoon olive oil

3 carrots, peeled & diced

2 ribs celery, diced

1 onion, peeled & diced

Salt & pepper

3 cups chicken broth

½ cup dill pickle juice

2 cups peeled & diced potatoes

1½ teaspoons dill

1 teaspoon Old Bay seasoning

¼ cup flour

½ cup sour cream

½ cup diced dill pickles

1 tablespoon butter

Heat olive oil in a pot. Add carrots, celery and onion. Season with salt and pepper. Sauté for several minutes.

Add the broth, pickle juice, potatoes, dill and Old Bay. Cover and simmer until the vegetables are almost tender.

Meanwhile, whisk together the flour and sour cream. When vegetables are almost tender, whisk some of the hot broth into the flour mixture, then add the mixture to the soup, stirring until everything is combined.

Continue simmering until the vegetables are tender, stirring occasionally to prevent sticking.

Turn off heat. Add the dill pickles and butter. Adjust seasoning if necessary. Serve hot with pumpernickel bread.

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