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.

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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


  1. In a soup pot, heat a glug of oil or knob of butter and briefly fry the caraway seed if using, over medium heat
  2. Add the onion and a pinch of salt and reduce the heat to low to sweat gently
  3. 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
  4. Transfer the soup to a blender and blend until very smooth
  5. Add the cream, taste, and adjust seasoning as desired