You’ll likely adore this tart pickle soup as much as our family does, if you are a pickle lover. Give this a try!
Dill Pickle Soup
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
2 tbsp. butter or oil
1 onion (chopped)
1 carrot (shredded)
1 celery stalk (chopped)
2 garlic cloves (minced)
3 cups russet Potatoes (cubed)
4 cups chicken stock
½ cup shredded dill pickle
½ cup diced dill pickle
½ cup sour cream
2 tbsp. flour
½ cup dill pickle liquid
salt
pepper
- For the Garnish:
1 tbsp. dill
Directions
- Melt butter in a large soup pot over medium heat.
- Sauté onion, celery, and carrot for about 5 minutes until softened but not brown.
- Add potatoes and at least ½ teaspoon salt.
- Add garlic and cook for just 15 seconds; do not burn.
- Add potatoes and chicken stock. Bring to a boil. Cover and cook for about 25-30 minutes until potatoes are very tender.
- Puree half of the soup (with a blender or immersion blender.)
- Return to the pot. This way, you will get creaminess to your soup, yet you will still have nice chunks as the other half remains unpureed.
- Whisk sour cream and flour in a small bowl.
- Whisk in pickle juice. Gradually add this to your simmering soup while stirring.
- Add pickles to the soup pot and continue cooking over medium heat, uncovered, until the soup is thickened.
- Taste and season with salt and pepper to taste.
- Once done, garnish with dill, and enjoy!
