Dill Pickle Soup

Are you a pickle nut like me? Then I urge you to make this soup ASAP. 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.)

• 1 1/2 pounds starchy potatoes (5 small to medium sized), peeled and cubed
• 1/2 medium onion, diced
• 2-3 cloves of garlic, minced
• 1-2 teaspoons olive oil
• 2 1/2 cups vegetable broth or water
• 1/2 cup pickle brine
• 8 ounces dill pickle spears (7-8 spears), diced
• 1/2 ounce fresh dill, coarsely chopped (1/2 cup)

1. Heat a medium-sized pot with a lid over medium heat. Film the pan with oil. Once hot, add the onions. Cook for 4-5 minutes, until softened. Add the garlic, cook until fragrant, around 30 seconds to 1 minute.
2. Add the potatoes, broth, and pickle brine. Cover and bring to a boil. Reduce to a simmer and cook until potatoes are tender, 10-15 minutes.
3. Transfer soup to a blender (or use an immersion blender) to blend until smooth. If using a standing blender, remove the middle piece from the lid and cover with a towel to allow steam to escape while blending.
4. Return pureed soup to the pot. Add in pickles and dill. Cook until heated through, about 5 minutes, and serve. Garnish with extra pickles or dill if desired.

(Serves 4)

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.

I’m also sharing this recipe in Slightly Indulgent Tuesday, Hearth and Soul Hop, Gluten-Free Wednesdays, Whole Food Wednesdays, Full Plate Thursdays, and Wellness Weekends.

Looking for More Gluten-Free Vegetarian Recipes?

I recommend The Gluten-Free Vegetarian Kitchen, by Donna Klein. See it on Amazon. Read reviews on Amazon.

• More than 200 tasty recipes,
• Numerous tips for succesful gluten-free cooking and baking, and
• Nutritional information (calories, grams of protein, fat, carbs, etc.) for every recipe.