Are you ready to experience a delightful twist on traditional soup? This dill pickle soup recipe combines the tangy flavor of dill pickles with creamy potatoes and savory broth, creating a dish that’s both comforting and refreshing. Perfect for a quick weeknight meal or a unique dish to impress your guests, this soup is sure to become a favorite. Let’s dive into the ingredients and cooking process that will make your kitchen come alive with flavors!
Ingredients
– 4 cups chicken or vegetable broth
– 2 medium potatoes, diced
– 1 cup dill pickles, chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 2 tablespoons fresh dill, chopped
– Salt and pepper to taste
– 1 tablespoon olive oil
– Optional: sour cream for garnish
Servings and Cooking Time
This recipe serves 4. Preparation time is about 10 minutes, with a cooking time of 30 minutes.
Nutritional Value
Per serving (1 cup): Calories: 250, Protein: 5g, Fat: 18g, Carbohydrates: 20g, Fiber: 2g. This nutritional information is for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and cook for another minute.
4. Add diced potatoes and pour in the broth.
5. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Add chopped dill pickles and cook for an additional 5 minutes.
7. Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
8. Stir in the heavy cream and fresh dill.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with a dollop of sour cream if desired.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free version. Additionally, use vegetable broth to make it entirely plant-based. For a spicy kick, consider adding some crushed red pepper flakes.
Serving and Pairings
This dill pickle soup pairs wonderfully with crusty bread or a fresh green salad. It also complements grilled cheese sandwiches for a comforting meal.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, adding a splash of broth if it thickens. Freezing is not recommended due to the cream, which can separate upon thawing.
Cooking Mistakes
– Don’t skip the sautéing step; it enhances flavor.
– Avoid overcooking the potatoes; they should be tender but not mushy.
– Be cautious with salt; pickles are already salty.
– Blend carefully to avoid splattering hot soup.
– Taste as you go to adjust seasoning effectively.
Helpful Tips
– Use fresh dill for the best flavor.
– Experiment with different types of pickles for unique flavors.
– Serve with a side of pickles for extra crunch.
– Let the soup cool before storing to avoid condensation.
FAQs
Can I make dill pickle soup vegan?
Absolutely! Use vegetable broth and replace heavy cream with coconut milk or cashew cream for a rich texture without dairy.
How can I thicken dill pickle soup?
If you prefer a thicker soup, add a tablespoon of cornstarch mixed with water or blend more of the potatoes to achieve your desired consistency.
Is dill pickle soup good for meal prep?
Yes, it’s perfect for meal prep! Just store it in individual containers for easy lunches throughout the week.
Can I add meat to this soup?
Definitely! Shredded chicken or diced ham can be great additions for extra protein and flavor.
What to do with leftover dill pickle soup?
Leftover soup can be stored in the fridge for up to three days. You can also use it as a base for casseroles or pasta dishes to reduce waste.
Conclusion
Incorporating the tangy flavor of dill pickles into a creamy soup creates a unique culinary experience that is both comforting and invigorating. This dill pickle soup recipe is easy to make and offers a deliciously different option for your next meal. Give it a try and enjoy the delightful burst of flavor!
Dill Pickle Soup
Ingredients
- 4 cups chicken or vegetable broth
- 2 medium potatoes diced
- 1 cup dill pickles chopped
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup heavy cream
- 2 tablespoons fresh dill chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: sour cream for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add diced potatoes and pour in the broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add chopped dill pickles and cook for an additional 5 minutes.
- Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
- Stir in the heavy cream and fresh dill.
- Season with salt and pepper to taste.
- Serve hot, garnished with a dollop of sour cream if desired.
