My Pickle Soup
Discover the ultimate comfort food with "My Pickle Soup"—a tangy and savory blend that's sure to excite your taste buds. This unique soup recipe combines the vibrant flavor of grated dill pickles and pickle brine with hearty russet potatoes, sweet carrots, and a rich, creamy broth. Enhanced with a blend of aromatic onions, garlic, and dried dill, this easy-to-make dish achieves the perfect balance of creamy, briny, and herbaceous. With a quick prep time of just 15 minutes and a total cooking time of 30 minutes, this recipe is an ideal weeknight indulgence. Serve it warm, garnished with fresh dill and extra pickle slices, for an irresistible soup that pairs beautifully with crusty bread. Perfect for pickle lovers or anyone looking for a bold twist on classic comfort food!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 medium russet potatoes, peeled and diced
- 1.5 cups dill pickles, grated (plus extra slices for garnish, optional)
- 1 cup pickle brine
- 4 cups chicken or vegetable broth
- 0.5 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried dill
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh dill, chopped (optional for garnish)
Instructions
In a large pot over medium heat, melt the unsalted butter.
Add the diced yellow onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and sauté for another 1 minute until fragrant.
Add the diced carrots and russet potatoes to the pot and stir to coat with the butter mixture.
Pour in the chicken or vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 15 minutes, or until the potatoes are tender.
While the vegetables are cooking, stir together the heavy cream and all-purpose flour in a small bowl to make a thickening mixture.
Once the potatoes are cooked through, add the grated dill pickles, pickle brine, dried dill, salt, and black pepper. Stir well to combine.
Gradually whisk in the cream and flour mixture, ensuring no lumps form. Allow the soup to simmer for another 5 minutes, stirring frequently, until it thickens slightly.
Taste the soup and adjust seasoning as needed. Add more pickle brine for extra tanginess if desired.
Ladle the soup into bowls and garnish with fresh dill and pickle slices, if using. Serve warm and enjoy!
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 11046 mg | 480% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 23.3 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3244 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
