Dill Pickle Soup
A comforting and flavorful soup made with slightly expired dill pickles for a unique twist.
Ingredients
- 2 cups dill pickles, chopped
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup sour cream
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onions and minced garlic, and sauté until the onions are translucent.
Add the dill pickles, potatoes, carrots, and celery to the pot, and stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat and simmer for about 20 minutes, or until the vegetables are tender.
Remove the pot from heat and let it cool slightly.
Using an immersion blender or a regular blender, puree the soup until smooth.
Return the soup to the pot and stir in the sour cream and fresh dill.
Season with salt and pepper to taste.
Simmer the soup for an additional 5 minutes to heat through.
Serve hot, garnished with additional fresh dill if desired.