🥒🥒🥒🥒🥒 In case you didn’t know already, I’m a pickle girl through and through, and I was recently blessed with a bounty of pickles. So what better way to celebrate than with pickle soup?
Even if you’re not a huge pickle fan… EVEN KYLE LIKED THIS, and he hates pickles. So this might just be your foray into your pickle era.
It’s a classic, but of course I’ve dinner-fied it with garlic sausage to make it a filling meal on its own, and added a few special Rachel touches. It’s creamy, tangy and loaded with potatoes, carrots and fresh dill.
One thing before you start: save your potato peels. They become a crispy, salty topping that’s honestly the best part, and it means nothing goes to waste.
dill pickle soup
with garlic sausage + crispy potato peels
Serves: 4–6
Total time: 45 minutes
Dishes: 1 pot (+ a small pan for the crispy peels)
Style: one-pot, soup
you’re ready if you have.
pre-cooked garlic sausage, dill pickles + pickle juice, russet potatoes, onion, carrots, celery, chicken stock, sour cream, fresh dill, butter, flour, Dijon, cayenne
tools.
Cutting board (not my exact one, but very similar)
Small frying pan (optional, for the crispy potato peels)