Dill Pickle Soup

• 1 lb. sour dill pickles, including juice
• 3 tbsp. butter
• 1 cup onions, chopped
• 2 cloves garlic, minced
• 6 cups stock
• 1/2 cup carrots, diced
• 2 cups lean pork, cooked and shredded
• 2 tbsp. softened butter
• 2 tbsp. flour
• 2 tbsp. chopped fresh dill
• 1 tbsp. dried dill
• 1 cup heavy cream
• 1 cup sour cream
• Lemon juice

1. Drain pickles, reserving the juice, and slice them thinly.
2. Melt 2 Tbsp.
3. butter in a frying pan.
4. Add the pickle slices, sauteeing them over medium heat for 3 minutes.
5. Push the pickles to one side, add the remaining butter, onions and garlic.
6. Cook until soft and slightly browned.
7. Incorporate the pickles and cook together for 1 minute.
8. Add 1 cup stock and bring to a boil, scraping up any browned particles.
9. Transfer this mixture to a medium soup pot, add the rest of the stock, the reserved pickle juice, and the carrots.
10. Simmer uncovered for 15 min.
11. Add the shredded port and cook 15 minutes more.
12. Knead together the softened butter, flour, and dill into a ball and add it to the simmering soup, stirring to blend.
13. Cook 2 min until the soup thickens.
14. Remove from the heat and stir in the heavy cream.
15. Taste and adjust seasoning, remembering that salt tends to accentuate the sour taste.
16. If soup is not tart enough, add lemon juice to taste.
17. Serve hot, with dollops of sour cream.

sour dill pickles, butter, onions, garlic, stock, carrots, lean pork, butter, flour, dill, dill, heavy cream, sour cream, lemon juice

Taken from www.foodgeeks.com/recipes/1232 (may not work)