Polish Dill Pickle Soup

• Produce

  • 1 1/2 lbs Red potatoes, new

• Refrigerated

  • 2 Egg yolks

• Canned Goods

  • 4 cups Beef broth
  • 2 cups Vegetable broth

• Condiments

  • 2 cups Dill pickles
  • 2/3 cup Pickle liquid

• Baking & Spices

  • 3 tbsp All-purpose flour

• Dairy

  • 2 tbsp Butter
  • 1 cup Whole milk

Found on afamilyfeast.com

Ingredients

• 4 cups beef broth
• 2 cups vegetable broth
• 1½ pounds new red potatoes, peeled and sliced into bite-sized slices
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 2 egg yolks
• 2 cups shredded dill pickles (shred on large holes of a grater)
• ⅔ cup pickle liquid

Directions

• In a medium to large pot, heat both broths and add potatoes. Cook until potatoes are just about tender and remove to a bowl using a spider or strainer. Set potatoes aside but keep broth hot.
• In a larger pot, melt butter over medium heat and add flour. Cook for three minutes.
• Add hot broth one third at a time, whipping each third to combine.
• In a medium bowl, mix milk with egg yolks to combine. Temper this egg mixture by adding ladles full of broth into the egg mixture, whipping each time until the egg mixture is hot, then add back into the pot.
• Add pickles, cooked potatoes and pickle juice and heat just to serving temperature but do not boil.
• Garnish with uncooked pickle slices, optional.