POLISH DILL PICKLE SOUP

Polish Dill Pickle Soup image

Provided by Carolyn Haas

Time 45m

Number Of Ingredients 12

3/4 c sweet onion, chopped
3/4 c celery, chopped
3/4 c carrots, sliced
1 Tbsp butter
2 clove garlic, minced
2 dill pickles, grated
1 bay leaf
2 medium potatoes, quartered and sliced (peel if you want)
5 c chicken or vegetable broth
1-2 Tbsp pickle juice
1 sprig fresh or 1/2 tsp. dried dill weed
salt and pepper to taste

Steps:

1. Melt butter in a soup pot. Add onion, saute for 2 minutes then add carrots and celery. Sauté for about 5 minutes over medium-high heat. (Don't let veggies brown.) Add garlic and cook for a couple minutes more.
2. Once veggies have softened, add potatoes, broth, grated pickle, and bay leaf. Bring to a boil and simmer the soup for 20 minutes, or until the potatoes are soft. Remove the bay leaf, and use an immersion blender to puree the soup so that about half of it is somewhat smooth.
3. Stir in 1 tablespoon dill pickle juice and the dill. Taste, then add more pickle juice if desired. Salt and pepper to taste.
4. NOTE: If you want, left over American fried potatoes or other left over potatoes can be used!