This is now the third version of dill pickle soup I have tried, first I made this Dill Pickle Soup, then I tried the Hoodoo Dill Pickle Soup, which was amazing but extremely high in fat and calories due to the fact that it’s basically just whipping cream with pickle brine in it. So for my third time, I attempted to find a healthy middle ground between the two versions, while still getting that nice rich flavour from the Hoodoo recipe.
After reading a Food Network magazine, I came across a recipe for light clam chowder, which used pureed potatoes to thicken the soup. This inspired me to try and modify the dill pickle soup recipe from Hoodoo and use potatoes to thicken it, here’s what I did:
Dill Pickle Soup
- ½ Medium size white onion
- 3 Pickles
- 2 Large red potatoes
- ¾ Cup pickle brine
- 4 Cups Vegetable or Chicken Broth (900ml)
- 2 Cups Half & Half cream (500 ml)
- Dill Weed
Boil your potatoes until they can be easily pierced with a fork and set them aside. Next, puree your pickles and onions in a food processor, put them in your pot, cooking on medium until they begin to caramelize, then add your pickle brine and broth. While your soup is cooking on medium-high heat, puree your potatoes in a food processor and begin spooning them into your soup once it has reached a boil. You’ll want to add a few spoonfuls at a time, stirring until they have mixed into the soup, repeating this process until all your potatoes are gone!
Once you have mixed your potatoes in, add some dill weed and salt to taste, as well as your half and half, stirring occasionally. Once you have brought the soup to a boil, lower heat and simmer for 5-10 minutes, then remove from heat and let sit for 15 minutes. Serve in some nice looking cups, with a pickle spear and some dill weed to garnish!
Hope you enjoy this strange but delicious recipe again!