Wednesday, 19 March 2014
Dill Pickle Potato Soup
2 ribs of celery, diced
3 carrots, diced
6 cups raw potato, diced
8 cups good quality vegetable(or chicken stock if preferred)
1-1.5 cups whole milk or cream
1 tsp dried dill weed 1/4 cup dill pickle juice
salt and pepper
In a large Dutch oven, sauté the veggies in a little oil until the onions are tender. Season with salt and pepper. Add the stock and potatoes to the pot. Bring to boil, reduce heat and simmer until potatoes are tender. Blend with emersion blender or conventional blender. Add dill weed, pickle juice and milk. Add salt and pepper to taste. Garnish with chopped chives or chopped dill pickle.
Very hearty and satisfying. Makes a lot so you can feed your people fast for those weekday suppers. Just add a biscuit or bun and that's all you need. Make it vegan by replacing the milk with almond milk.