Introduction:
If you’re craving something unique and comforting, Creamy Dill Pickle Soup is an unexpected yet delightful dish that combines the richness of creamy soup with the bold, tangy flavor of dill pickles. This soup offers a perfect balance of savory, sour, and creamy elements that will surprise your taste buds in the best way. The distinct pickle flavor melds beautifully with the smooth texture of the broth, creating a satisfying and warming meal. Ideal for pickle lovers, this soup is sure to become a new favorite.
Ingredients:
6 medium potatoes, peeled and diced
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
2 cups dill pickle juice (from the jar of pickles)
1 cup heavy cream (or a lighter option like milk)
1 cup dill pickles, chopped
1 tablespoon butter
1 teaspoon dried dill
1 tablespoon all-purpose flour (for thickening)
Salt and pepper to taste
Fresh dill for garnish (optional)
1 tablespoon olive oil
Instructions:
Prepare the Vegetables: Begin by peeling and dicing the potatoes into bite-sized cubes. Dice the onion and mince the garlic, setting these aside.
Sauté the Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onions and garlic and sauté for 3-4 minutes, until softened and fragrant.
Cook the Potatoes: Add the diced potatoes to the pot, followed by the chicken or vegetable broth and dill pickle juice. Stir well, bring the mixture to a boil, and then reduce the heat to a simmer. Let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Thicken the Soup: In a small bowl, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux. Gradually add a ladle of hot broth from the soup into the roux to temper it, then slowly whisk the mixture back into the soup to thicken. Stir frequently and cook for an additional 5 minutes.
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