Busters Recipes

Dill Pickle Soup

8 cups chicken stock or broth
2 chicken bouillon cubes
2 medium carrots, peeled and coarsely grated
2 cups cubed potatoes
1 cup thinly sliced celery
5 large dill pickles, grated
1/2 cup milk
3 TB flour
1 egg
5 TB sour cream
Salt and ground black pepper, to taste

In a large pot, combine chicken stock/broth, bouillon, carrots, potatoes and celery. Cook, covered,
until potatoes are soft, about 10 minutes. Don't overcook.

Add pickles and continue cooking 15 minutes. In a small bowl, beat milk and flour until smooth
(add a bit of hot chicken mix and it will blend more easily); add to soup, stirring well. Bring soup
to a boil stirring often until slightly thickened. Remove from heat. In a small bowl, beat egg with s
our cream until smooth. Add to soup and stir until smooth.

Keep soup warm, but do not boil after adding egg/sour cream mixture or it will curdle. Lightly salt
and pepper to taste. Garnish with parsley and dill if desired.

Serves 10.