Dill Pickle Soup
This Creamy Dill Pickle Soup is thick and hearty and can be ready in just 30 minutes. Rich broth, creamy potatoes, silky cream, sautéed vegetables, savory herbs, and the tart, briny flavor of dill pickles come together to make the perfect winter comfort food.
Yield: Yield: 6 servings 1x
Serving size: 6
Calories per serving: 415
Ingredients:
Serving size: 6
Calories per serving: 415
4 tablespoons butter, divided
1 tablespoon olive oil
3 carrots, peeled and sliced (about 1 cup)
3 stalks celery, sliced (about 1 cup)
1/2 yellow onion, diced (about 1 cup)
3 cloves garlic, finely minced
2 tablespoons flour (omit for low carb)
1 teaspoon dried dill
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
6 cups chicken stock, or vegetable stock
1/3 cup pickle juice, plus more to taste
3 large peeled and cut into 1-inch pieces (about 4 cups) russet potatoes, sub cauliflower florets for low carb
1 cup sour cream, room temperature
1 cup heavy cream
1 cup diced dill pickles
sliced green onions, for garnish
Directions:
Heat 2 tablespoons of the butter and the olive oil together in a large soup pot or Dutch oven over medium heat.
Add the carrots, celery and onion and cook until the veggies are tender, about 7 minutes.
Remove the veggies from the pot and set aside. Melt the remaining 2 tablespoons of butter in the pot. Add the garlic and cook until it is fragrant, about 1 minute.
Stir in the flour, dill, thyme, oregano, salt, pepper and paprika, and cook until lightly browned.
Add the chicken stock and pickle juice. Stir until all ingredients are well combined.
Bring to a boil over high heat and stir in the potatoes. Cook for 8 to 10 minutes or until the potatoes are soft.
Reduce the heat to medium-low. Using an immersion blender, puree the soup right in the pot. The soup should be mostly creamy, but with some visible chunks of potatoes.
Stir in the sour cream and heavy cream until well incorporated and smooth. Add the sautéed vegetables back to the pot, along with the pickles.
Let simmer for an additional 15 minutes. Garnish with green onions before serving.
Source: hungryfoodie.com
Add the carrots, celery and onion and cook until the veggies are tender, about 7 minutes.
Remove the veggies from the pot and set aside. Melt the remaining 2 tablespoons of butter in the pot. Add the garlic and cook until it is fragrant, about 1 minute.
Stir in the flour, dill, thyme, oregano, salt, pepper and paprika, and cook until lightly browned.
Add the chicken stock and pickle juice. Stir until all ingredients are well combined.
Bring to a boil over high heat and stir in the potatoes. Cook for 8 to 10 minutes or until the potatoes are soft.
Reduce the heat to medium-low. Using an immersion blender, puree the soup right in the pot. The soup should be mostly creamy, but with some visible chunks of potatoes.
Stir in the sour cream and heavy cream until well incorporated and smooth. Add the sautéed vegetables back to the pot, along with the pickles.
Let simmer for an additional 15 minutes. Garnish with green onions before serving.
Source: hungryfoodie.com