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Dill Pickle Soup

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 8.
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
Simmer
Cook
Sources
Best Recipes from New England Inns

“One way to start conversations among our guests in the dining room is to serve unusual sounding recipes, and this soup is a perfect example!” —Pasquaney Inn, Bridgewater, New Hampshire

Ingredients
8 cups chicken stock
5 tablespoons dill pickle juice
2 carrots, diced
1 stalk celery, diced
3 medium-size dill pickles, diced
1/2 cup cooked rice
Salt and pepper
Sour cream for garnish

Instructions

Combine stock and pickle juice. Mix together carrots, celery, and pickles and cook in small amount of stock until vegetables are tender. Add vegetables and rice to the stock and bring to a boil. Simmer slowly for 40 minutes. Add salt and pepper to taste. Serve in individual soup bowls with a large dab of sour cream on top of each.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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