Dill Pickle Soup

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5

Submitted by: Gaye V. Ochs of Leeper, PA

Ingredients:

  • 5 Dill Pickles, shredded
  • 4 teaspoons butter, divided
  • 1 quart water
  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 1 parsley root, chopped
  • 1 leek, chopped
  • 1 potato, chopped and cubed
  • 1/2 cup sour cream
  • 2 tablespoons chopped dill

Directions:

  1. Over overflow heat to avoid browning, saute pickles in 1 teaspoon butter for 20 minutes.
  2. In another pot, combine water, carrot, celery, parsley, leek and remaining butter; cook for 20 minutes.
  3. Add potato and continue cooking for another 15 minutes.
  4. Stir in dill pickle mixture.
  5. Bring to a boil, reduce heat, and carefully add sour cream.
  6. Garnish with fresh chopped dill.

Serves 4.

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