Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup diced dill pickles
- 1/2 cup pickle juice
- 1/2 cup heavy cream
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Pour in the chicken or vegetable broth and bring to a boil.
4. Add the diced dill pickles and pickle juice to the pot and reduce the heat to low.
5. Simmer for 10 minutes.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream and chopped fresh dill.
9. Season with salt and pepper to taste.
10. Heat the soup over low heat until warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 18g
Carbohydrates: 16g
Protein: 5g
Sodium: 1200mg
Substitutions for ingredients:
- Vegetable broth can be substituted for chicken broth for a vegetarian option.
- Sour cream can be substituted for heavy cream for a lighter option.
- Fresh dill can be substituted for dried dill, but use half the amount.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use different types of pickles, such as bread and butter or spicy, for a different flavor.
- Top with croutons or shredded cheese for added texture.
Tips and tricks:
- Be careful not to boil the soup after adding the heavy cream to prevent curdling.
- Use a high-quality pickle juice for the best flavor.
- For a smoother soup, strain the pureed soup through a fine-mesh strainer before adding the cream and dill.
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 low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in bowls with a dollop of sour cream and a sprinkle of chopped dill on top.
Garnishes:
Chopped fresh dill, croutons, shredded cheese
Pairings:
Crusty bread, grilled cheese sandwich
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to use clean and sanitized utensils and cookware.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Pickle soup is a traditional dish in Eastern European cuisine, particularly in Poland and Ukraine.
Flavor profiles:
Sour, tangy, creamy, savory
Serving suggestions:
Serve the soup as a starter or main course.
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