Are you a pickle nut like me? Then you need to make this soup, like right now. I did not know dill pickle soup existed until my family went to a restaurant called The Fountain on Locust for my sister’s birthday a few months back. It’s one of their specialties. Thick and creamy from the potatoes, with lots of saltiness from the pickles, and the fresh tang of dill — it was clearly a dish I needed to add to my repertoire. I finally got around to making it. I like my version even more. ;)
(If you’re in St. Louis and looking for a fun restaurant, definitely check The Fountain on Locust out. It’s a soda fountain with neat art deco decor, a million delicious drinks, and a gluten-free menu.)
- olive oil for the pan
- 1/2 medium yellow onion, diced
- 2-3 cloves garlic, minced
- 3 medium Yukon Gold potatoes (1 1/2 pounds), cubed
- 2 1/2 cups gluten-free vegetable broth or water
- 1/2 cup pickle brine
- 8 ounces dill pickle spears (7-8 spears), diced + extra for garnish
- 1/2 cup chopped fresh dill + extra for garnish
- Heat a medium pot with a lid over medium heat. Lightly coat the bottom of the pot with oil. Add the onion and cook for 4-5 minutes, until softened. Add the garlic and cook until fragrant, around 30-60 seconds.
- Add the potatoes, broth or water, and pickle brine. Cover and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, 15-20 minutes.
- Pour the soup into a blender, or use an immersion blender to puree. If using a standing blender, remove the middle piece from the lid and cover with a towel to allow steam to escape while blending.
- Return the soup to the pot. Stir in the pickles and dill. Cook until heated through, about 5 minutes. Serve immediately, garnished with extra pickles or dill, if desired.
Remember that the pickles and brine are pretty salty, so you don’t want to use a really salty broth. I actually used these vegan boullion cubes at half strength.
When blending the soup, you want to stop when it is just pureed. The soup can end up kind of gummy if you blend it for too long.