Recipe: Dill Pickle Soup (using carrots, potatoes, celery and sour cream)

DILL PICKLE SOUP

8 cups homemade chicken stock (or low-sodium canned broth)
2 chicken bouillon cubes
2 medium carrots, peeled, ends removed, coarsely grated
2 cups peeled and cubed potatoes
1 cup finely chopped celery
5 Polish dill pickles, coarsely grated
1/2 cup whole milk
2 tablespoons flour
1 egg
5 tablespoons sour cream
Salt and black pepper to taste
Finely chopped fresh parsley for garnish
Finely chopped fresh dill for garnish

In a large saucepan or soup pot, combine the stock, bouillon cubes, carrots, potatoes and celery. Cover and cook over low heat until the potatoes are just soft, about 10-12 minutes; do not overcook.

Add the pickles; continue cooking for 15 minutes.

In a small bowl, beat the milk and flour until smooth; stir a little of the hot soup into the milk mixture. Mix until smooth and add to the soup pot, stirring until well combined.

Bring the soup to a boil, stirring frequently until slightly
thickened; remove from the heat.

In another small bowl, beat the egg with the sour cream until smooth. Pour a small amount of the hot soup into the egg mixture and mix thoroughly; add the mixture to the soup pot and stir until smooth.

Keep the soup warm, but do not boil it from this point or it will
curdle. Taste and adjust the seasonings, adding salt and pepper as desired. Garnish with parsley and dill, if desired.

Makes about 10 servings
Source: Breaking Bread, the Rossi family cookbook