Dill Pickle Soup an easy recipe for creamy, low carb homemade soup


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Adapted from The Noble Pig, Dill Pickle Soup recipe. The pickle lovers in our family loved this soup. It's basically a potato soup with pickles and pickle juice. They ate it for dinner and enjoyed the left-overs. Next time I would try making it with less butter because I don't think it was necessary.


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Cut the butter into pieces and melt it in a large pot or Dutch oven set over medium heat. Put the broth in a large microwave-safe bowl and microwave on high for 5 minutes. While the broth heats, add the hash browns to the melted butter. Stir and cover. Roughly chop the matchstick carrots.


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This pickle soup recipe by The Noble Pig is a blend of classic soup ingredients, like potatoes, carrots and even chicken stock, along with a heaping helping of dill pickle. The soup is a hearty and filling meal that offers that tang dill pickles are known and loved for, according to The Noble Pig. They even go so far as to describe it as.


Dill Pickle Soup Starts With Potato Base And Adds Tangy Pickle And Spice

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In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil. In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup.


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In a mixing bowl, whisk together the sour cream and the flour to make a paste. Slowly add 1 cup of the hot broth from the pot, whisking until smooth and creamy. Pour the cream mixture into the pot and whisk or stir until smooth. Stir in the pickle juice, Old Bay, salt, pepper, and cayenne. Cook 5 more minutes, to thicken the soup slightly.


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5-1/2 cups chicken broth; 1-3/4 lbs russet potatoes, peeled and quartered; 2 cups chopped carrots, smaller dice; 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)


Dill Pickle Soup is a comforting creamy potato soup recipe with just

INSTRUCTIONS. In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil. In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup.


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Yes, really. By Devra Ferst / Dec. 16, 2016 8:55 pm EST. This year, more so than most, the food section of the Internet can't seem to get enough pickles, from ways to use up leftover pickle juice.


Dill Pickle Soup an easy recipe for creamy, low carb homemade soup

INSTRUCTIONS. In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil. In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup.


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STEP 2: Remove the veggies from the pot and set aside. Melt the remaining 2 tablespoons of butter in the pot. Add the garlic and cook until it isfragrant, about 1 minute. STEP 3: Stir in the flour, dill, thyme, oregano, salt, pepper and paprika, and cook until lightly browned. STEP 4: Add the chicken stock and pickle juice.


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Toast English muffin until golden brown and crunchy. Apply a good smear of mayonnaise to each side of the English muffin. Place two dill pickles slices on one side of the bread and cover with tomato slices. Top with other side of English muffin.


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