Serves 1
Directions
- 1Add olive oil to a large pot over medium heat.
- 2Add carrots, celery, onion, and garlic.
- 3When translucent, add salt and pepper.
- 4Add butter and flour.
- 5Slowly add vegetable or chicken broth.
- 6Bring to a boil and add frozen potatoes.
- 7Add chopped dill pickles along with half a cup of the brine.
- 8Add fresh dill, bay leaves, and fresh thyme.
- 9Add freshly grated havarti cheese.
- 10Add heavy sour cream and stir until combined.
- 11Let cook for another 20 minutes and remove bay leaves.
- 12When ready to serve, add soup to bowl along with heavy cream, sriracha, and fresh dill.
Ingredients
- olive oil
- 2 carrots
- 2 stalks celery
- 1 onion
- 6 cloves garlic
- to taste salt
- to taste pepper
- 2 tablespoons butter
- 4 tablespoons flour
- 4 cups vegetable broth
- 6 cups chicken broth
- 10 ounces frozen potatoes
- 1 cup dill pickles
- 0.5 cup pickle brine
- 1 bunch fresh dill
- 2 bay leaves
- fresh thyme
- 1 cup Havarti cheese
- 0.5 cup heavy sour cream
- heavy cream
- sriracha
- fresh dill
Equipment
large potwooden spoonladlegrater
Tips
- Add heavy cream for drizzling.
- Add sriracha for drizzling.
- Add garlic bread on the side.
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