Dill Pickle Soup

Well I am not a fan of Guy Fieri, but I do sometimes watch Diners, Drive Ins and Dives.  I enjoy seeing the, sometimes bizarre, dishes from little places around the country.  This dish was one of those oddities that I had to try.  I happen to love pickles!  I was the only one in the family that was expecting to like this.  My husband's first comment was. "make that on a night I'm not home for dinner."  Well he was home tonight, and he decided to alter his comment to, "I'm not excited but I am intrigued."    To make a long story short,  it was alright.  The more we ate it, the better it became, but in the end I think the best recommendation I can give is that my husband liked it a lot better than he expected.  I don't plan on keeping the recipe, but I will look around for another pickle soup recipe as It think it has possibilities.  I wish I had read the reviews for the soup before I made it.  I was thinking that a restaurant wouldn't share the real recipe, but a close approximation, and I can't believe this is the dish that they serve.  I followed the recipe precisely but for one thing, I pureed the potatoes and carrots before adding the pickles.  I do not care much for chunky soups so I used my immersion blender.  If you do decide to try this, (to which I say don't) you need to keep some things in mind.  1) The paste of flour and sour cream wants to turn in to dumplings and you must be vigilant to prevent this.  2) I held off on the salt until after the pickle juice because I was worried about salt content, but I ended up using an ENTIRE pickle jar's worth of juice to get some flavor.  Last but not least, use good pickles! 

  
Dill Pickle Soup

5 Tbl butter or margarine
5 medium carrots shredded
2 large potatoes cubed (about 2 cups)
3 large dill pickles shredded
1 Cup flour
1 Cup sour cream
Salt
Pickle juice

Combine 5 cups water, the butter, the carrots and potatoes in a saucepan.
  Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.
Meanwhile, whisk together the flour, sour cream and salt in a separate
bowl. Add enough water to make a paste, then slowly, to avoid curdling,
add the mixture to the soup to thicken. Bring to a boil, then remove
from the heat. Add pickle juice, to taste.