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Dill Pickle Soup

1 lb sour dill pickles, including the juice
3 Tbsp butter
1 cup chopped onions
2 minced garlic cloves
6 cups chicken or veal stock
1/2 cup diced carrots
2 cup cooked lean pork, shredded
2 Tbsp softened butter
2 Tbsp flour
2 Tbsp chopped fresh dill or 1 Tbsp dried
1 cup heavy cream
lemon juice
1 cup sour cream

Drain the pickles, reserving the juice, and slice them thinly. Melt
2 T of the butter in a frying pan and add the pickle slices,
sauteeing them over medium heat for 3 min. Push the pickles t one
side, add the remaining T of butter and the onions and garlic. Cook
until soft and slightly browned. Incorporate the pickles and cook
together for 1 min. Ad 1 cup stock and bring to a boil, scraping
up any browned particles. Transfer this mixture to a medium soup
pot, add the rest of the stock, the reserved pickle juice, and the
carrots. Simmer uncovered for 15 min. Add the shredded port and
cook 15 min more.

Knead together the softened butter, flour, and dill into a ball
and add it to the simmering soup, stirring to blend. Cook 2 min
until the soup thickens. Remove from the heat and stir in the heavy
cream. Taste and adjust seasoning, remembering that salt tends to
accentuate the sour taste. If soup is not tart enough, add lemon
juice to taste. Serve hot, with dollops of sour cream.

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