Pickle Soup

Heat the olive oil or butter in a large pot over medium heat.

Add the diced onions and sliced carrots to the pot. Sauté for about 5 minutes or until the vegetables start to soften and the onions turn translucent.

Stir in the diced Yukon potatoes and chopped dill pickles. Cook for another 5 minutes, allowing the flavors to combine.

Sprinkle the all-purpose flour over the mixture in the pot. Stir well to ensure the flour is evenly distributed and coats the vegetables.

Pour in the vegetable stock and pickle juice. Stir to combine all the ingredients.

Add the Elliott Bay Seasoning and Dill Weed to the pot. Adjust the seasoning to your taste preference. (Please keep in mind that the salt levels of pickle brine vary from brand to brand.)

Allow the soup to simmer for about 10 minutes or until the potatoes are tender.

Reduce the heat to low. Gently stir in the sour cream, creating a creamy base for the soup.

Let the soup cook on low heat for an additional 2-3 minutes, ensuring the sour cream is fully incorporated and heated through.

Serve the pickle soup hot, garnished with cornichons or pickle wheels on top for extra pickle love.