Dill Pickle Soup

Channel your inner Polish, folks!  If you're a dill pickle lover, this probably sounds amazing to you - if you're not, you may be slightly hesitant.  Let me tell you, it is well worth giving it a try!  You're going to be pleasantly surprised if you go ahead with this one:

What you'll need (Serves 4):

• 1 Jar of Claussen Kosher Dill Pickle Spears
• 2/3 cup of Pickle Juice (from the jar)
• 8-9 Baby Redskin Potatoes (sliced thin)
• 4 cups of Reduced Sodium Chicken Broth
• 1 Medium White Onion
• 1 Tbsp Whole Wheat Flour
• 2 Tbsp Butter
• Sour Cream 
• Fresh Dill

Heat a large soup pot to medium heat and add the 2 Tbsp of butter and the finely chopped onion.  Let saute until it starts to become soft and add an entire jar of sliced (1/2 inch thick) pickle spears.  Cook until the onions and pickles are translucent/soft (~2 min) and mix in a Tbsp of flour.  Add the 4 cups of chicken broth and sliced potatoes (1/2 inch thick) and bring to a boil.  Reduce the heat to a simmer and let cook (covered) until the potatoes are tender (30-45 minutes).  Keep an eye on the soup - giving it a stir every now and then.  Once done, garnish with a dollop (1 Tbsp) of Daisy Light Sour Cream and chopped fresh dill.  Salt and pepper to taste (watch the salt - the pickles are already salty, so you may not need to add extra!).  This is one of my new favorites and a DD 'must-try'!


Sunday Morning - Maroon 5