Ingredients with Measurements:
- 6 slices of bacon, diced
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 cup of dill pickles, chopped
- 1 cup of pickle juice
- 1 cup of diced potatoes
- 1 cup of diced carrots
- 1 cup of heavy cream
- 2 tablespoons of all-purpose flour
- Salt and pepper to taste
- Fresh dill for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the diced potatoes and carrots to the pot and stir to coat with the bacon grease. Cook for 5 minutes.
4. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes.
5. Pour in the chicken or vegetable broth and pickle juice, and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
6. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
7. Return the soup to the pot and stir in the chopped dill pickles and heavy cream. Season with salt and pepper to taste.
8. Serve hot, garnished with crispy bacon and fresh dill.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Medium heat for cooking bacon and vegetables, and simmer for soup.
Serving size:
Makes 4-6 servings.
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 25g
Protein: 12g
Sodium: 1200mg
Substitutions for ingredients:
- Turkey bacon or vegetarian bacon can be used instead of regular bacon.
- Sweet potatoes or parsnips can be used instead of regular potatoes.
- Half-and-half or milk can be used instead of heavy cream.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Use different types of pickles, such as bread and butter or spicy pickles, for different flavor variations.
- Add chopped fresh herbs, such as parsley or chives, for extra flavor.
Tips and tricks:
- Be sure to chop the pickles and vegetables into small, bite-sized pieces for easier blending.
- If the soup is too thick, add more broth or pickle juice to thin it out.
- For a smoother soup, strain it through a fine-mesh sieve before adding the pickles and cream.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls or mugs, garnished with crispy bacon and fresh dill.
Garnishes:
Crispy bacon and fresh dill.
Pairings:
- Crusty bread or rolls.
- Grilled cheese sandwiches.
- Salad with a tangy vinaigrette.
Suggested side dishes:
- Roasted vegetables.
- Mashed potatoes.
- Steamed rice.
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
- If the soup is too thick, add more broth or pickle juice to thin it out.
Food safety advice:
- Be sure to cook the bacon and vegetables to a safe temperature before adding the broth.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Pickle soup is a traditional dish in Eastern European countries, such as Poland and Ukraine. It is often made with sour cream or yogurt, but this version uses heavy cream for a richer flavor.
Flavor profiles:
Salty, tangy, creamy, and savory.
Serving suggestions:
Serve the soup as a main course for lunch or dinner, or as a starter for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A