Dill Pickle Soup

Don’t be put off by the idea of dill pickle soup, when I first saw it on the menu at  the Polish Village Café it did not sound the least bit appealing but it is the most popular soup there, so I gave it a try and have loved it ever since.  I’m guessing this version has a bit less fat than most traditional dill pickle soups but it is still loaded with flavor, has lots of veggies and if you use vegetable stock instead of chicken, it makes a nice vegan soup.  If you are not looking to avoid fat in your diet, add 2 cups of “real” half and half for a really creamy flavor.

 

1 cup thinly sliced celery

1 small onion, diced

2 tablespoons olive oil

5 cups chicken stock or broth

1 cup pickle juice

3 medium carrots, peeled and grated

2 medium potatoes, peeled and grated

1 cup thinly sliced celery

1 small onion, diced

2 teaspoons dried dill

½ teaspoon dried thyme

6-8 large dill pickles, coarsely chopped, about 2 cups

1 cup milk

1 cup fat free half and half

Garnish with finely chopped parsley and dill, if desired

 

In large saucepan, add olive oil and celery and onion.  Saute over medium high heat until celery and onion begin to soften.  Add broth, dill, thyme, pickles, potatoes and carrots to pan.  Cook covered over low heat until potatoes are softened, about 20 to 25 minutes, stirring occasionally. Add dill pickle juice, milk and half and half and simmer at low temp for 5-10 minutes.  Do not allow soup to boil once the milk and half and half has been added.

Garnish with parsley or dill and enjoy.

 

 

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