“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
Yield:
Serves 8.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.
