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Do you crave that melt-in-your-mouth, finger-licking, buttery, golden, theater-style popcorn? Believe it or not, it’s pretty easy to duplicate at home. All you need are the right supplies and a few secret tricks. And here they are…
Dill Pickle Soup
Lehman's
Kathi, one of our longtime Customer Service Representatives (and a Master Gardener, but that’s another post) shared this lip-smacking soup recipe with us a few years back. And although it may sound a little odd, the combination of the potato and the tangy pickle really do balance each other well, underpinned by the rich chicken stock.
Ingredients
6 cups chicken stock
4 large dill pickles, shredded
1/2 cup pickle juice from pickle jar
2 1/2 cups thinly sliced potatoes
2 T. instant dissolve flour
1 cup milk
2 T. butter, softened
Instructions
In a large saucepan or pot, combine stock, pickles, juice and potatoes.
Bring to a boil, reduce heat and cover.
Cook over low heat until potatoes are tender (10 minutes or so).
Add flour, milk and butter; return soup to a boil and remove from heat.
Return pot to the stove and heat through without boiling.
Add salt and pepper to taste.
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