Pickle Soup
I love this recipe for so many reasons! I hope you will enjoy it too!
Serves 6-8
Prep 10 mins total 45minutes
Ingredients:
3 russet potatoes or 3c (2-3pounds) diced (this also works with frozen potatoes) (300- 420g)
3 tbsp Extra virgin olive oil (13g)
2 carrots roughly chopped (130g)
2 stalks of celery roughly chopped (120g)
1 yellow onion, diced (150g)
6 cloves of garlic, minced (60g)
2 tbsp butter (14g)
4 tbsp ap flour (30g)
Salt and pepper to preference
4- 6 cups of vegetable or chicken broth (940-1410g)
1 heaping cup of dill pickles chopped (about 5-6 pickles)
1/2c pickle brine (127g)
1 bunch of fresh dill, divided (100g)
2 bay leaves (less than a gram)
1 tsp fresh thyme (10g)
1c freshly grated havarti cheese (83-100g)
1/2c heavy cream (119g)
For garnish
Heavy cream for drizzling, sriracha for drizzling and remaining fresh dill
If you’d like an addition I grew up eating this with garlic bread!
In a large pot over high heat begin boiling about 6cups of salted water. Once boiling add in potatoes, boil and drain. ( you can make this all in one pot or two separate ones!
cook for 20 minutes and drain. If using a second, over medium heat add olive oil, onion, celery, carrot and garlic.
Cook until translucent about 8-10 minutes . Season with salt and pepper to preference (I use about 1tsp of each)
Once translucent, add in butter and melt then flour and mix until coated. Slowly start to incorporate the broth (you’ll see it change to a light creamy color) add in the potatoes, pickles, pickle brine, fresh herbs and simmer for 20-30 minutes over medium heat. Add in the cheese and heavy cream and mix until combined!
You can enjoy from here or dress a bowl! To a bowl add your soup, a drizzle of heavy cream, sriracha and fresh dill! Enjoy!
