Dill pickle soup with potato and cannabutter
When you’re in search of an easy soup recipe that isn’t boring or bland, or what you're used to, pickle soup offers a unique solution. It has a thick starch base that leaves you full for hours, and a tangy flair that is both addictive and refreshing. It’s also easy to make each batch as potent as you like by carefully adjusting the amount of cannabutter that goes into the dish.
Dosing dill pickle soup with cannabutter
You’ll notice that this dill pickle soup calls for a specific amount of cannabutter, and that’s because this recipe is designed to suit regular consumer’s needs. That said, if you have a low tolerance when it comes to edibles, then you might want to opt for less amount of cannabutter, to avoid a more intense experience. Though each person’s needs and cannabutter strength is different, we recommend diluting the recipe and measuring based on skill level.
Beginner: ½ cup cannabutter + no regular butter
Average: 1/3 cup cannabutter + 3 tablespoons regular butter
Seasoned: ¼ cup cannabutter + ¼ cup regular butter
A tangy dill pickle soup recipe
This pickle soup is the most incredible combination of both sweet and savory flavors, and though there is certainly a whole lot of pickle involved, the taste isn’t as overpowering as you might think. This soup is perfect for the winter months because it’ll warm you up from the inside out. Not to mention, it’s really fast and simple, which makes it perfect for both impromptu get-togethers and those who lack confidence in the kitchen.
Preparation: 10 minutes
Cooking: 30 minutes
- 6 peeled and quartered russet potatoes
- 5 ¼ cups chicken broth
- 2 cups chopped carrot
- 2 cups pickle juice
- 1 cup sour cream
- 1 cup diced dill pickles
- ½ cup all-purpose flour
- 1/3 cup cannabutter
- ¼ cup of water
- ¼ cup sliced pickles (for garnish)
- 3 tablespoons unsalted butter
- ½ teaspoon salt
- ½ teaspoon pepper
- Large pot
- Wooden spoon
- Medium bowl
Combine the butter, broth, carrots, and potatoes in a large pot, then bring the mixture to a boil over medium heat.
Cook the ingredients until the potatoes are soft, pausing to stir frequently, and when they’re ready, toss in the diced pickles.
Leave the soup to cook while you pour the flour, water, and sour cream into a mixing bowl.
Whisk the ingredients together until they are thoroughly combined.
Slowly whisk the sour cream mixture into the pickle soup one tablespoon at a time.
At this point, the potatoes will start to break down, and the flour will clump up a little bit, but that will all disappear as the ingredients combine to make a hearty soup.
Add the salt, pepper, and pickle juice to the mix, followed by a good stir.
Continue to cook the pickle soup over medium heat for five more minutes.
Serve this delicious soup while it’s piping hot for the best flavor, and if you want to get really fancy, top it off with a fresh dollop of sour cream and chives for an extra kick.
Dill pickle soup freezes really well in the appropriate containers, but the vegetable bits will soften over time. When it’s stored properly, it can keep for up to four days in the fridge and up to one month in the freezer without compromising taste, texture, or potency.