Creamy Dill Pickle Soup

Ingredients

• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 4 medium potatoes, peeled and diced 4 medium potatoes, peeled and diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (240ml) dill pickles, finely chopped 1 cup (240ml) dill pickles, finely chopped
• 1 cup (240ml) pickle juice 1 cup (240ml) pickle juice
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 6g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
3. 3.
   Remove about 1 cup of the cooked potatoes from the pot and set aside.
4. 4.
   In a separate bowl, whisk together the sour cream, flour, and pickle juice until smooth.
5. 5.
   Slowly pour the sour cream mixture into the pot, stirring continuously to prevent lumps from forming.
6. 6.
   Add the chopped dill pickles and fresh dill to the pot. Stir well to combine.
7. 7.
   Using an immersion blender or a regular blender, blend the reserved cooked potatoes until smooth. Return the blended potatoes to the pot and stir to incorporate.
8. 8.
   Simmer the soup for an additional 10 minutes to allow the flavors to meld together.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh dill.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Dill pickles — Use high-quality dill pickles for the best flavor. Look for pickles that are crunchy and have a good balance of tanginess and dill flavor.

Tips & Tricks

• For a creamier texture, blend the entire soup instead of just a portion of the potatoes.
• Adjust the amount of pickle juice according to your preference for tanginess.
• Serve the soup with a side of crusty bread for a complete meal.
• Garnish with additional fresh dill for a burst of freshness.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Creamy Dill Pickle Soup hot in individual bowls. Garnish each serving with a dollop of sour cream and a sprinkle of fresh dill. Pair it with a slice of crusty bread for a satisfying and comforting meal.

Presentation advice

To enhance the presentation, serve the soup in a shallow bowl and drizzle a swirl of sour cream on top. Sprinkle some chopped fresh dill over the sour cream for an added pop of color. Serve with a side of warm bread for a complete and visually appealing dish.