Here's the recipe:
Dill Pickle Soup
6 cups chicken stock
4 large dill pickles, shredded
1/2 cup pickle juice from the pickle jar
2 1/2 cups thinly sliced potatoes
2 tablespoons instant dissolve flour
1 cup milk
2 tablespoons soft butter
Garnish with fresh dill or sour cream
In a large saucepan or soup pot with lid, combine stock, pickles,pickle juice
and potatoes. Bring to a boil and then reduce heat. Cover and cook over low
heat until potatoes are soft. (about 10 mins.)
Combine flour, milk, and butter to broth; bring to a boil and then remove from
heat. Return pot to the stove and heat through without boiling. Season with
salt and pepper to taste. Garnish
Let me know what you think. I've never heard of putting pickles in soup, but sometimes
odd stuff like that turns out to be very tasty.
