Attention all dill pickle lovers! This tangy soup featuring local pickles may be a first for you but will become a family favorite!
- 1 Dillman Farm Garlic Dill Pickles
- 5 ½ cups chicken broth
- 4 medium sized russet potatoes 2 cups shredded carrots
- 1 cup chopped onions
- 1/2 tsp Batch No. 2 Whole Grain Mustard
- 1 tsp Old Bay seasoning
- 1 tsp dill
- 1 Tbsp. Worcestershire sauce
- ½ tsp salt
- ½ tsp ground pepper
- ¼ tsp cayenne pepper
- 3 Tbsp. unsalted butter
- 1/2 cup all purpose flour
- 1 1/2 cups Trader’s Point Creamery Milk
Drain the entire jar of Dillman Farm Garlic Dill Pickles and reserve juice. Chopped the remaining pickles and set aside. In large pot combine the chicken broth, potatoes, carrots and onion and bring to a boil. Reduce to medium heat and cook for about 10 minutes or until vegetables are soft. Add chopped pickles, Old Bay seasoning, dill weed, Worcestershire sauce, salt, pepper and the reserved pickle juice. In bowl, melt butter in microwave oven. Whisk in the flour. Gradually whisk in warm milk. Stir into pot and cook until thicken. Turn off heat and stir in sour cream.
This soup may be served hot or cold and is even better the next day. Great served with a hamburger! Also, ideal for the cravings of pregnant ladies!
Submitted by: Rebecca Burgardt
Indiana Grown Culinary Creations Contest