10/19/2026
In case you missed it!!!
**Soupe du Jour**
DILL PICKLE SOUP
1 c of roughly chopped dill pickles
2 large carrots, peeled and cubed
2 cloves garlic, minced
1/2 an onion, minced
2 tbsp butter
1 can navy beans, mashed or pureed
1/4 c mashed potato flakes
1/2 c pickle juice
8 c water
1 1/2 tbsp chicken boullion powder
2 tsp Worcestershire sauce (or to taste)
2 tsp dill
2 tsp salt
1 tsp white pepper
Sauté onions until soft and translucent. Add garlic and continue to cook until onions just start to caramelize. Set aside.
Add water to stock pot and whisk in Worcestershire sauce, boullion powder, dill, salt, and pepper. Put on medium/high heat and add carrots. Bring to a boil and let cook until carrot bits are fork tender. Meanwhile, whisk potato flakes into pickle juice. Add to pot. Spoon bean paste into soup and mix well. Reduce heat and let simmer for about 15 minutes. Add pickles, and onion/garlic mixture. Continue simmering for another 10-15 minutes.
Serve with a sprinkle of dill and a slice of my mozzarella and dill pickle sourdough! 😉
