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Creamy Dill Pickle Soup
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Description
Creamy Dill Pickle Soup combines grated dill pickles with potatoes, onions, celery, carrots and garlic in a creamy broth that is perfectly seasoned. Family and friends alike just love this most unusual soup.
Ingredients
- 2 Tablespoons Olive Oil
- 1 Medium Sweet Onion, Chopped
- 3 stalks Celery, Chopped
- 3 Carrots Peeled And Sliced In Thin Rounds
- 3 cloves Garlic, Minced
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- ½ teaspoons Ground Turmeric
- ¼ teaspoons Fresh Ground Black Pepper
- ¼ teaspoons Dill Weed
- 3 Tablespoons Flour
- 6 cups Low Sodium Chicken Broth
- 1 cup Finely Grated Dill Pickles
- 1-½ pound Yukon Gold Potatoes Cut In Small Cubes
- ½ cups Whipping Cream
Preparation
Heat olive oil over medium heat in a Dutch oven or heavy stock pot. Add onions, celery and carrots and cook for 4–5 minutes, stirring several times. Add garlic, cumin, coriander, turmeric, pepper and dill weed. Cook for 1 minute, stirring constantly. Reduce heat to medium low and sprinkle with flour, cooking for 1 minute, stirring constantly.
Stir in chicken broth, pickles and potatoes, cooking for about 15 minutes until potatoes are soft. Stir in cream. Cook for an additional 2–3 minutes, until soup is hot. Serve promptly.
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