Name: Dill Pickle Soup
Yield: 6
Ingredients: 3 Russet Potatoes; 2 Carrots; 2 Celery Stalks; 1 Onion; Garlic; Olive Oil; 2 T. Butter; 4 T. AP Flour; 6 c. Chicken Broth; 1 c. Chopped Dill Pickles; 2 Bay Leaves; 1/2 Bunch Fresh Dill; 3-5 Sprigs Fresh Thyme; 1/2 c. Pickle Juice; 1 c. Shredded Havarti Cheese; 1/2 c. Heavy Cream

About This Recipe

Dill Pickle Soup, It's kinda in the name.

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@ivanthenorse

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3 Russet Potatoes

2 Carrots

2 Celery Stalks

1 Onion

Garlic

Olive Oil

2 T. Butter

4 T. AP Flour

6 c. Chicken Broth

1 c. Chopped Dill Pickles

2 Bay Leaves

1/2 Bunch Fresh Dill

3-5 Sprigs Fresh Thyme

1/2 c. Pickle Juice

1 c. Shredded Havarti Cheese

1/2 c. Heavy Cream

Steps

Dice potatoes and boil for 20 minutes

Chop carrots, celery and onion and mince garlic. Cook until translucent with a good glug of olive oil

Add the butter and flour. Mix until like a paste.

Slowly add in the chicken broth and mix. Add in the finished potatoes.

Add the chopped pickles, bay leaves, fresh dill and thyme sprigs. Then add the pickle juice and bring to a simmer for 30 minutes.

Finally, mix in the Havarti and heavy cream and serve with dill to garnish.

Nutrition Facts

Calories

769kcal

38%
Fat

48g

73%
Saturated Fat

23g

114%
Carbohydrates

68g

22%
Fiber

7g

28%
Sugar

17g

34%
Protein

16g

32%
Cholesterol

106mg

35%
Sodium

1,300mg

54%

Percent Daily Values are based on a 2,000 calorie diet.

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Dill Pickle Soup

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

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Nutrition Facts