Dill Pickle Soup

Serves 6-8



1. In a large pot, combine broth, potatoes, carrots and butter. Bring mixture to a boil and cook until the potatoes are tender. Add pickles and continue to boil.

2. In a medium bowl, stir together flour, sour cream and water, making a paste.
Firmly whisk sour cream mixture (2 Tablespoons at a time) into soup (potatoes may break apart and you might see some little balls of flour form, but between the whisking and boiling all will disappear).

3. Add pickle juice, Old Bay, salt, pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

32 fl oz