This is a creamy dill pickle soup found in many countries in Europe such as Poland. It is so delicious especially on a rainy or cold winter day.
Dill Pickle Soup
This is a creamy dill pickle soup found in many countries in Europe such as Poland. It is so delicious especially on a rainy or cold winter day.
Ingredients
- 1 T Olive Oil
- 1 Medium Onion, diced fine ¾ cup 150g
- 1 Leek, diced fine ¾ cup 150g
- 3-4 Potatoes, Yukon Gold or similar diced 1/4 inch 2 C 150 g
- 2-3 Carrots, diced 1/4 inch 2 C 230 g
- 4 Celery Ribs, diced 1/4 inch 1 C 130 g
- 2 l Chicken Stock
- 5 Dill Pickles, shredded 2 C 400 g
- ½ t Ground Black Pepper
- 1 C Heavy Cream 250 g
- 3 T Fresh Dill minced
- Additional dill pickles and fresh dill for garnish
Instructions
- In a large heavy bottom pot, heat up olive, then sauté until translucent the onions and leeks that have been chopped fine. About 5 minutes over medium heat.
- Add the diced potato, carrots and celery, sauté with the onion and leeks for 2 minutes.
- Add the chicken stock, and bring to a simmer. Cover and simmer over low heat for 30 minutes until the vegetables are cooked through.
- Add the shredded dill pickles (coarse shred) (we typically use Vlasic Kosher Dill Pickles) bring to s simmer and cook for an additional 5 minutes.
- Add the cream, ground pepper and minced dill (if you do not have fresh dill, freeze dried will certainly work). Stir and simmer gently for 5 minutes, do not boil.
- Serve in bowl and if you like garnish with some additional dill pickles and fresh dill.
Notes
There should be no need to add salt as the pickles and chicken stock should have enough.
You can use vegetable stock in place of the chicken stock.