dill pickle soup
Dill pickle soup is a delightful and tangy dish that features the unique flavors of dill pickles. This creamy soup is both comforting and refreshing, making it a perfect appetizer or light meal.
Equipment
- 1 large pot
- 1 stirring spoon
- 1 measuring cups
- 1 measuring spoons
- 1 blender or immersion blender
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth Ensure that it's vegetable-based for a vegetarian version.
- 1 cup dill pickles, chopped
- 1 cup pickle juice Adjust amount based on desired tanginess.
- 1 teaspoon dried dill weed
- 1 cup heavy cream
- to taste salt and pepper
- for garnishing optional fresh dill
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 minced garlic and continue to sauté for another minute until fragrant.
- Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Once the potatoes are cooked, add the chopped dill pickles, pickle juice, and dried dill weed. Simmer for an additional 5 minutes.
- Using a blender or immersion blender, puree the soup until smooth (or leave some chunks if desired).
- Stir in the heavy cream and season with salt and pepper to taste. Heat through without boiling for another 5 minutes.
- Serve hot, garnished with fresh dill if desired.
Notes
For a vegetarian version, ensure that the vegetable broth is vegetable-based.
You can adjust the amount of pickle juice depending on how tangy you want your soup to be.
This soup is perfect to serve with crusty bread or a side salad.