CREAMY DILL PICKLE SOUP

Ingredients

• 4 tablespoons butter
• 1 medium sweet onion, chopped
• 3 stalks celery, chopped
• 3 carrots, peeled and thinly sliced ​​
• 3 garlic cloves, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dill
• 3 tablespoons all-purpose flour
• 6 cups chicken broth or low sodium chicken stock
• 1 cup finely grated cucumbers
• 1 1/2 lbs. Yukon Gold potatoes, cut into small cubes
• 2 bay leaves
• 1/2 cup heavy cream
• Kosher salt and freshly ground black pepper

Instructions

Melt butter over medium heat in a saucepan or heavy saucepan. Add the onion, celery and carrots and cook for 4-5 minutes, stirring several times. Add garlic, cumin, coriander, turmeric, pepper and dill. Cook for 1 minute, stirring constantly.Reduce heat to medium-low and dust with flour, cook for 2 minutes; with constant stirring.
Add chicken broth, cucumbers, potatoes, and bay leaves and cook for about 15 to 20 minutes; until the potatoes are soft. Add cream. Cook for another 2-3 minutes; until the soup is hot. Season with kosher salt and freshly ground black pepper.Remove bay leaves. Serve immediately.

Notes

For best results, use Yukon Gold or Redskin, as these are waxier than their russet cousins ​​and will not break down in the soup.
This recipe calls for about three large cucumbers or about six mini cucumbers. Personally, I like mini cucumbers because they have fewer seeds.I grate the cucumbers on the small side of a kitchen grater, but you can also chop them very finely.
If you’re watching fat and calories, leave out the cream. The cucumber soup will still be delicious, just not as white and a little less creamy.
You can also replace the cream with sour cream, but soften it with a little hot soup so that it doesn’t curdle and stir it in at the end.
Don’t forget to fish out the bay leaves and throw them away.They have sharp edges and could cut your mouth or pose a choking hazard.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stove at low heat.

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