Dill Pickle Soup

Name: Dill Pickle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 Tbsp extra-virgin olive oil; 1 medium yellow onion, chopped; 1 medium leek, halved vertically and thinly sliced; 4 cloves garlic, peeled and finely chopped; 2 medium carrots, peeled and chopped; 2 stalks celery, chopped; 2 medium yellow potatoes, cut into ½ inch cubes; 4 medium sour garlic-dill pickles, chopped (see note); 4 cups vegetable broth, low sodium; ½- ⅔ cup pickle brine, to taste; ½ cup plain whole milk yogurt or sour cream; ⅓ cup chopped fresh dill; salt and pepper, to taste

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : Micah Siva

Instructions

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Step 1

Heat the olive oil in a medium pot over medium-high heat. Add the onion, and cook for 4-6 minutes, or until it begins to soften.

Step 2

Add the leek, garlic, carrots and celery, stirring to combine. Let cook, stirring occasionally for 5-7 minutes, or until the vegetables begin to soften.

Step 3

Add the potatoes, chopped pickles, vegetable broth and brine. Bring to a boil, and reduce to simmer, covered for 15-20 minutes, or until the vegetables are fork-tender. Remove from the heat.

Step 4

Add the yogurt to a medium, heat-proof bowl. Whisk in 1 cup of the soup broth until well combined, and slowly pour the yogurt mixture into the soup, stirring to combine. Add the dill. Season with salt and pepper, to taste.

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