Dill Pickle Soup

Name: Dill Pickle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European, Eastern European
Ingredients: 3 russet potatoes; 2 carrots; 2 celery stalks; 1 medium white onion; 2 cloves garlic; 2 TBSP olive oil; 2 TBSP butter; 4 TBSP Flour; 6 cups vegetable broth; 1 heaping cup chopped dill pickles; 1/2 cup pickle juice; 2 bay leaves; 1/4 cup fresh dill; 2 sprigs fresh thyme; 1 cup havarti cheese shredded; 1/2 cup heavy cream; sriracha for serving; fresh dill for serving

6 steps

Prep:30minCook:30min

Updated at: Thu, 17 Aug 2023 00:03:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories330.7 kcal (17%)

Total Fat22.8 g (33%)

Carbs25.4 g (10%)

Sugars5.1 g (6%)

Protein7.8 g (16%)

Sodium1222.9 mg (61%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspolive oil

2 Tbspbutter

4 Tbspflour

6 cupsvegetable broth

1 heaping cupdill pickles

chopped

½ cuppickle juice

2bay leaves

¼ cupfresh dill

2 sprigsfresh thyme

1 cuphavarti cheese

Instructions

Step 1

Dice three potatoes and boil for 20 minutes.

Step 2

Dice the carrots, celery, onion and garlic. Saute in olive oil until the onions are translucent, about 5 minutes, then add butter and flour and stir to cover until butter has melted.

Step 3

Slowly incorporate vegetable broth (don't add it all at once) until mixed well.

Step 4

Add potatoes, pickles, bay leaves, pickle juice, fresh dill and thyme and simmer for 30 minutes.

Step 5

Add Havarti cheese and heavy cream and mix to incorporate.

Step 6

Top with sriracha and fresh dill.