Tangy cream base with potatoes, vegetables, and dill pickles delivers a unique, hearty winter warmer.
# Components:
→ Vegetables
01 - 1 medium onion, finely chopped
02 - 2 medium carrots, peeled and diced
03 - 2 medium potatoes, peeled and cubed
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
→ Pickles & Pickle Juice
06 - 1 cup dill pickles, coarsely grated or finely chopped
07 - 1/2 cup dill pickle juice
→ Dairy
08 - 3 tablespoons unsalted butter
09 - 1/2 cup sour cream
10 - 1/2 cup heavy cream
→ Broth & Seasonings
11 - 4 cups vegetable broth
12 - 1 teaspoon dried dill or 2 teaspoons fresh dill, chopped
13 - 1 bay leaf
14 - 1/2 teaspoon ground black pepper
15 - Salt to taste
→ Thickener
16 - 2 tablespoons all-purpose flour
# Directions:
01 - Melt butter in a large pot over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5 minutes until vegetables soften.
02 - Stir in flour and cook for 1 minute to form a light roux.
03 - Gradually pour in vegetable broth while stirring constantly to prevent lumps.
04 - Add cubed potatoes and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until potatoes are tender.
05 - Stir in grated pickles and pickle juice. Continue simmering for 5 more minutes.
06 - Whisk sour cream and heavy cream together in a small bowl. Temper by slowly adding a ladle of hot soup into the cream mixture while whisking. Then stir tempered cream back into the pot.
07 - Add dill and black pepper. Simmer gently for 2 to 3 minutes. Adjust seasoning with salt and additional pickle juice if desired.
08 - Remove bay leaf. Serve warm, optionally garnished with extra dill and a swirl of sour cream.
