Ya’ll I’ve been making this pickle soup for a couple of months now, and it has just been spot on, delicious.
If you know me, I don’t cook all that well. If I follow a recipe, it can either go two ways. There is no in between. It’s either disastrous or glorious.
This is the recipe to my glorious dill pickle soup, that I have tweaked and have made my own.
- 1 jar of Kosher Dill Pickles (Or whatever kind of pickles you’d like.)
- 1 cup of carrots
- 1/2 cup of onions
- 1 cup of celery
- heavy whipping cream
- 2 full Chicken Broths (10 cups)
- 1 or 2 russet potatoes
- 1 cup of sour cream
- 1 cup of water
First get the chicken broth boiling in a big pot. Pour both the boxes of broth in there, it equals about 10 cups. I buy the premixed, frozen vegetables but if you choose the fresh ones you have to cut, make sure you dice them up well. I bought the premixed, frozen mix with carrots, celery, and onions. Pour that in with the chicken broth and bring to a boil.
Why that is boiling, cut up at least 1 or 2 (your choice) russet potatoes. Make sure to dice them up pretty small. Once finished, toss those potatoes in the pot also. Bring to a boil.
Now you need to dice the whole jar of pickles. (I ate to many while doing this.) After cutting up the pickles, you will also put those in the pot. Let that boil.
Next you will make the paste, ( which makes the soup semi thick.)
In a medium mixing bowl, combine 1 cup of sour cream, half a bottle of heavy whipping cream, and 1 cup of water. Whisk together, and pour into pot. You may see it start to clump, but it will dissolve with the hot water. Don’t panic.
Let that boil for a while, and then pour in the whole jar of pickle juice, from the jar that you cut all the pickles up from. Stir and let boil a little longer.
Now it’s time to add the seasonings. All I used, was a teaspoon of cayenne pepper, tablespoon of pepper, and a tablespoon of dill weed. I threw a little cheese on the top and let simmer for about 5 more minutes.
Let it cool, and then take the soup and put it in the blender. You may have to do several blending’s of the soup instead of all at one time, because you will have way to much to fit in the blender. Once the entire soup is blended, throw a little more cheese on the top and now you have Ramey Style Pickle Soup!
All together, it took me about 45 minutes to make this soup.
I know the first thing you think of when you hear pickle soup, is What the hell was she thinking making something like that? But I promise it’s good. And my husband loves it, so it’s a win/ win.