Ingredients with Measurements:
- 4 cups chicken or vegetable broth
- 1 cup chopped dill pickles
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 cup milk
- 1/2 cup sour cream
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, bring the chicken or vegetable broth to a boil.
2. Add the chopped dill pickles, celery, onion, and garlic to the pot and reduce the heat to medium-low. Let the vegetables simmer for 10-15 minutes, or until they are tender.
3. In a separate pan, melt the butter over medium heat. Add the flour and whisk until the mixture is smooth and bubbly.
4. Gradually stir in the milk, whisking constantly, until the mixture is smooth and thickened.
5. Add the milk mixture to the pot with the vegetables and stir to combine.
6. Simmer the soup for an additional 5-10 minutes, or until it has thickened to your desired consistency.
7. Remove the pot from the heat and stir in the sour cream. Season with salt and pepper to taste.
8. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
5. Temperature:
- Medium-low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 240
- Fat: 17g
- Carbohydrates: 16g
- Protein: 6g
- Sodium: 780mg
Substitutions for ingredients:
- You can use any type of broth you prefer, such as beef or mushroom broth.
- If you don't have dill pickles, you can use any type of pickles you like.
- You can substitute the celery with carrots or bell peppers.
- You can use any type of flour you prefer, such as whole wheat flour or gluten-free flour.
- If you don't have sour cream, you can use plain Greek yogurt or heavy cream.
Variations:
- Add cooked chicken or sausage to the soup for extra protein.
- Top the soup with croutons or shredded cheese for added texture and flavor.
- Add chopped fresh herbs, such as parsley or chives, for extra freshness.
- Use different types of pickles, such as bread and butter pickles or spicy pickles, for different flavor profiles.
Tips and tricks:
- Be sure to chop the vegetables into small, bite-sized pieces for even cooking.
- Whisk the flour and butter mixture constantly to prevent lumps.
- Use a whisk to stir the milk into the flour mixture to prevent lumps.
- Don't let the soup boil after adding the sour cream, as it can curdle.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of chopped fresh herbs.
Garnishes:
- Chopped fresh herbs, croutons, shredded cheese, or a drizzle of olive oil.
Pairings:
- Serve the soup with a crusty bread or a side salad for a complete meal.
Suggested side dishes:
- A side salad with mixed greens, cherry tomatoes, and a vinaigrette dressing.
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, whisk together equal parts flour and butter and add it to the soup to thicken it.
Food safety advice:
- Be sure to refrigerate any leftover soup promptly to prevent bacteria growth.
Food history:
- Pickle soup is a traditional dish in many Eastern European countries, such as Poland and Ukraine.
Flavor profiles:
- The soup is tangy and savory, with a subtle sweetness from the pickles.
Serving suggestions:
- Serve the soup as a comforting and warming meal on a cold day.
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