dill pickle soup
Dill pickle soup is a unique and tangy dish that combines the flavors of dill pickles and creamy broth for a comforting meal. The soup is perfect for pickle lovers and offers a delightful twist on traditional cream-based soups.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Whisk
- 1 Blender or immersion blender
- 1 Ladle
- 4 Serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced About 4 cups.
- 4 cups vegetable broth
- 1 cup dill pickle juice
- 1 cup pickle slices
- 1 cup heavy cream For a vegan option, substitute with coconut cream or a plant-based cream alternative.
- 2 teaspoons dried dill
- to taste salt
- to taste pepper
- as needed fresh dill for garnish Optional.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
- Stir in the diced potatoes and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and pickle juice. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Add the pickle slices and heavy cream to the pot. Use an immersion blender to blend the soup to your desired consistency. If using a regular blender, be cautious of the hot contents and blend in batches.
- Stir in the dried dill and season with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes to let the flavors meld.
- Serve hot in bowls, garnished with fresh dill if desired.
Notes
For a vegan option, substitute heavy cream with coconut cream or a plant-based cream alternative.
You can adjust the amount of pickle juice based on your taste preference for tanginess.
This soup pairs well with crusty bread or a simple green salad.