1st: Ranelle Maltas -Dill Pickle Soup
2nd: Deb Eisloeffel -Taco Soup
3rd: Becky Carter - Butternut Squash, Sausage and Tortellini Soup
All proceeds raised from the event were donated to the Capital Humane Society.
Dill Pickle Soup
5-1/2 cups vegetable or chicken broth
1/2 cup unsalted butter
1-3/4 pounds russet potatoes, peeled and quartered
2 cups chopped carrots (smaller dice)
1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
1 cup all-purpose flour
1 cup sour cream
1/4 cup water
2 cups dill pickle juice
1-1/2 teaspoons Old Bay seasoning
1/2 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper
1. In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.
2. In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.
3. Add pickle juice, Old Bay, pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.