dill pickle soup


I don’t care very much for dill pickles out of the jar. They are too sour to my liking. But I figured out that I can make a very good soup with them.

This is a potato and carrot soup on a chicken base (optional), with the pickles as added ingredient. The acidity of the pickles does change the flavor range considerably.  


This is what you need for 4 servings:

  • 1 lb. carrots
  • 1 lb. potatoes
  • 2 chicken legs
  • S&P
  • your spices of choice
  • 1 qt dill pickles
    these were homegrown cucumbers that I pickled myself
  • 2 cups evaporated milk,
    OR half and half OR heavy cream
  • optional:
Pic1: dill pickle soup



Pic2: load the pot
Pic3: simmer
Pic4: all done


Pic5: with tomatoes
Pic6: dill pickles
Pic7: pickle juice