Pickle Soup
Put this on the list of things that sound weird but is extremely delicious. Plus, it is a great way to use up the leftover pickle juice in the jar.
Ingredients
1 tsp caraway seed, optional
1 onion, sliced thinly
2 cups chopped pickles
1 lb gold potatoes, peeled and large diced
6 cups water
1 cup heavy cream
Method
- In a soup pot, heat a glug of oil or knob of butter and briefly fry the caraway seed if using, over medium heat
- Add the onion and a pinch of salt and reduce the heat to low to sweat gently
- When the onions are soft, add the pickles, potatoes, and water and bring to a boil, reduce to a simmer and cook until the potatoes are soft
- Transfer the soup to a blender and blend until very smooth
- Add the cream, taste, and adjust seasoning as desired
