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Dill Pickle Soup

6 servings

• 1 1/2 quarts of water
• 1 medium onion, chopped
• 2 carrots, finely diced
• 1 parsnip, finely diced
• 2 ribs celery, chopped
• 2 small potatoes, finely diced
• 3/4 pound dill pickles
• 1 cup dill pickle juice
• 1/2 cup cream
• Salt and pepper
• 1/4 cup chopped fresh dill, for garnish

In a soup pot, bring the water to a boil. Add the onion, carrots, parsnip, celery and potatoes. Cook about 10 to 12 minutes. Puree the mixture in a blender and return to the soup pot. Add salt and pepper to taste.

Grate the dill pickles using the large holes of a hand grater. Add the pickles to the pureed soup. Add pickle juice and cream, and bring back to a simmer. Cover and cook on low heat about 15 minutes. Adjust seasoning. Garnish with chopped dill.

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