– **Title**: Dill Pickle Soup
– **Ingredients**:
– 4 cups chicken broth
– 1 medium onion, chopped
– 2 medium potatoes, diced
– 1 cup dill pickles, chopped
– 1 cup pickle juice
– 1 cup heavy cream
– 2 tablespoons olive oil
– 1 teaspoon dried dill (or 2 tablespoons fresh dill)
– Salt and pepper to taste
– 1-2 tablespoons of flour (optional, for thickening)
– **Instructions**:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
3. Stir in the chopped dill pickles, pickle juice, and dried dill. Let the soup simmer for an additional 5 minutes.
4. If you prefer a thicker soup, sprinkle flour over the soup and stir well to combine. Allow it to simmer for another 2-3 minutes to thicken.
5. Remove the pot from heat and stir in the heavy cream. Season with salt and pepper to taste.
6. Serve hot, garnished with extra dill pickles or fresh dill if desired. Enjoy!
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold or Russet potatoes for this soup. They become creamy when cooked. If you’re looking for a low-carb option, swap in cauliflower florets instead.
Dill Pickles: Dill pickles are the star here, adding a wonderful tang. If you can’t find dill pickles, bread and butter pickles can work in a pinch, though they’ll change the flavor profile slightly.
Broth: You can use either vegetable broth or chicken broth depending on your dietary needs. But if you’re out of broth, water can be a temporary substitute, though it may lack some depth of flavor.
Heavy Cream: For a lighter version, consider substituting with half-and-half or coconut milk, if you want a dairy-free option. The creaminess won’t be the same, but it’ll still be good!
Fresh Dill: Fresh dill adds a bright flavor. If it’s not available, you can use dried dill, but reduce the amount to about one teaspoon since dried herbs tend to be more concentrated.
How Do I Sauté Vegetables Without Burning Them?
Sautéing vegetables is key to building flavor in this soup. You want them to soften and release their natural sweetness without burning. Here’s how to do it right:
- Start with a hot skillet, but don’t go too hot—medium heat is usually perfect.
- Add olive oil and let it heat for a minute before adding the vegetables.
- Stir regularly and make sure there’s enough oil to coat the veggies. If they start sticking, add a splash more oil.
- Cooking time should be about 5-7 minutes until they’re softened but not browned.
And remember, patience is key! Sautéing takes a bit of time, but it leads to a much more flavorful soup.
How to Make Dill Pickle Soup
Ingredients You’ll Need:
For the Soup:
- 4 medium potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, diced
- 4 cups vegetable broth or chicken broth
- 2 cups dill pickles, chopped (plus some for garnish)
- 1 cup dill pickle juice
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
For Garnish:
- Fresh dill, chopped
- Extra dill pickles, chopped
How Much Time Will You Need?
This delightful Dill Pickle Soup takes about 10 minutes to prep and approximately 30 minutes to cook. You’ll have a warm and flavorful soup ready in about 40 minutes, perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the diced onion, carrots, and celery. Sauté these veggies until they’re softened and fragrant, which should take about 5-7 minutes. Keep stirring occasionally to prevent them from sticking to the bottom of the pot.
2. Cook the Potatoes:
Add the diced potatoes to the pot, then pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
3. Add Pickles and Seasonings:
Once the potatoes are cooked, stir in the chopped dill pickles and dill pickle juice. Season the soup with garlic powder, salt, and pepper to taste. Allow the soup to simmer for an additional 5 minutes, letting the flavors blend together beautifully.
4. Mix in the Cream:
Stir in the heavy cream, allowing the soup to heat through. Make sure not to let it boil after adding the cream; you just want it to be steaming hot. Taste and adjust the seasoning if needed—feel free to add more salt or pepper based on your preference.
5. Serve and Garnish:
Serve your Dill Pickle Soup hot! Ladle it into bowls and garnish with additional chopped dill and dill pickles on top for that extra crunch and flavor. Enjoy your unique and delicious soup!
Can I Use Different Vegetables in This Soup?
Absolutely! Feel free to swap out the carrots or celery for other vegetables you enjoy, such as zucchini or bell peppers. Just be sure to adjust the cooking time slightly depending on how tender you want your veggies.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute the heavy cream with half-and-half or a non-dairy cream alternative. For a healthier choice, you could also use Greek yogurt; just add it at the end to avoid curdling.
How Do I Store Leftover Dill Pickle Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat or in the microwave, stirring occasionally to ensure even heating. Add a splash of broth or cream if the soup thickens too much during storage!
Can I Freeze This Soup?
Yes, you can freeze dill pickle soup! Let it cool completely, then transfer it to a freezer-safe container. It will last for about 2-3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove, adding fresh cream if desired.
