Dill Pickle Soup

Submitted by: Gaye V. Ochs of Leeper, PA

Ingredients:

• 5 Dill Pickles, shredded
• 4 teaspoons butter, divided
• 1 quart water
• 1 carrot, chopped
• 2 celery stalks, chopped
• 1 parsley root, chopped
• 1 leek, chopped
• 1 potato, chopped and cubed
• 1/2 cup sour cream
• 2 tablespoons chopped dill

Directions:

1. Over overflow heat to avoid browning, saute pickles in 1 teaspoon butter for 20 minutes.
2. In another pot, combine water, carrot, celery, parsley, leek and remaining butter; cook for 20 minutes.
3. Add potato and continue cooking for another 15 minutes.
4. Stir in dill pickle mixture.
5. Bring to a boil, reduce heat, and carefully add sour cream.
6. Garnish with fresh chopped dill.

Serves 4.