Dill Pickle Soup – Closet Cooking

Dill Pickle Soup

Dill Pickle Soup

Prep Time:10 minutes Cook Time:40 minutes Total Time:40 minutes Servings: 4

A simple comforting soup starring dill pickles!

  • 2 tablespoons butter
  • 1 cup onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 2 cloves garlic, chopped
  • 4 cups vegetable broth or chicken broth
  • 1/2 cup pickle brine
  • 1 pound potatoes (~2 medium potatoes), diced into 1/2 inch cubes
  • 2 cups dill pickles, diced small
  • 1/2 cup sour cream (optional)
  • 2 tablespoons flour (optional) (gluten-free for gluten-free)
  • 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
  • salt pepper and pepper to taste
  1. Melt the butter in a large saucepan over medium-high heat, add the onions, carrots and celery and cook until tender, about 7-10 minutes.
  2. Mix in the garlic and cook until fragrant, about 30 seconds.
  3. Add the broth, brine and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
  4. Add the dill pickles and heat, about 3-5 minutes.
  5. Mix the sour cream and flour before mixing into the soup, and simmering until it thickens, about 3-5 minutes.
  6. Remove from heat, mix in the dill and season with salt and pepper to taste before enjoying!

Option: Add a pinch of cayenne for some spicy heat!
Option: The sour cream adds creaminess to the soup and it can be omitted if you prefer a lighter broth!
Option: The flour works as a thickener and if you want a thinner, more brothy soup, omit it, or use less, and if you want a thicker soup, add more.

Nutrition Facts: Calories 285, Fat 13.7g (Saturated 6g, Trans 0), Cholesterol 29mg, Sodium 1801mg, Carbs 32.2g (Fiber 5.5g, Sugars 5.5g), Protein 9.5g

Nutrition by: Nutritional facts powered by Edamam

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