CREAMY DILL PICKLE SOUP

Creamy Dill Pickle Soup image

Provided by Beth Pierce

Time 40m

Number Of Ingredients 15

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2 Tbsp olive oil
1 medium sweet onion chopped
3 stalk(s) celery chopped
3 carrots peeled and sliced in thin rounds
3 cloves garlic minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp fresh ground black pepper
1/4 tsp dill weed
3 Tbsp flour
6 c low sodium chicken broth
1 c finely grated dill pickles
1 1/2 lb yukon gold potatoes cut in small cubes
1/2 c whipping cream

Steps:

1. Heat olive oil over medium heat in a dutch oven or heavy stock pot. Add onions, celery and carrots and cook for 4-5 minutes; stirring several times. Add garlic, cumin, coriander, turmeric, pepper and dill weed. Cook for 1 minute stirring constantly. Reduce heat to medium low and sprinkle with flour cooking for 1 minute; stirring constantly.
2. Stir in chicken broth, pickles and potatoes cooking for about 15 minutes; until the potatoes are soft. Stir in cream. Cook for an additional 2-3 minutes; until the soup is hot. Serve promptly.