Dill Pickle Soup

Cozy up to soup season with this delicious dill pickle soup.

Tangy, creamy, and comforting, our zesty dill pickles add a bright note to this vegetable-filled bowl of goodness.

It’s simple, hearty fare sure to bring warmth to chilly winter days.

Ingredients:

2 large carrots, chopped

1 medium yellow onion, diced

2 stalks celery, diced

3 -4 medium potatoes, chopped (about 1 pound)

1-2 cloves garlic, minced

4 cups chicken or vegetable broth

1 cup diced dill pickles + 3-4 tbsp of pickle brine

2 tbsp olive oil or butter 

1/4 cup chopped fresh dill, plus more for garnish 

Salt & pepper 

1/2 cup sour cream (optional)

Directions:

Heat oil/butter in large pot and sauté carrots, onion and celery until softened. Add potatoes and garlic, season with salt & pepper, and sauté for another five minutes or so. Add broth, pickles and brine. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 20 to 30 minutes.

For a thicker, creamier texture, use a potato masher to break some of the vegetables down a bit to desired consistency.  Or give a quick blitz right in the pot with an immersion blender - but don’t purée too much, you still want it chunky with vegetables. 

Stir in chopped fresh dill and taste for seasoning, adding more brine, dill and salt & pepper if desired.

For extra creaminess, temper sour cream with a bit of the hot soup (adding gradually so it doesn’t curdle) and then stir sour cream mixture into the pot, off the heat.

Garnish with fresh dill and more chopped dill pickles for a bright, finishing touch.