It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Fr. Ralph's Dill Pickle Soup
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- #20155
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cans (14.5 ounce size) vegetable broth or chicken broth
4 large Polish dill pickles, diced
2 carrots, cooked, sliced
2/3 cup water or pickle juice from pickle jar
2 tablespoons butter or margarine
2 tablespoons flour
2 1/2 cups cubed, boiled potatoes (optional)
1 cup dairy sour cream (optional)
directions
Grate or finely chop (food processor is okay) pickles and carrots.
Melt butter in a large pan, add flour, and mix well. Add vegetable stock or broth and pickle juice or water.
Add potatoes, pickles, and carrots. Cook over medium heat for 15 minutes. Stir occasionally.
Ladle out, add sour cream on top, and serve.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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