Dill Pickle Soup

Yields1 Serving

vegetable oil and/or butter, for cooking

1 small onion, chopped

1-2 celery stalks, chopped

1-2 carrots, chopped

2 Tbsp all-purpose flour

1 L chicken or vegetable stock

4 large dill pickles, shredded or chopped

1/2 cup (ish) pickle brine, from the jar

2 small potatoes, halved and thinly sliced

freshly ground black pepper

sour cream and chopped fresh dill, for garnish (optional)

Drizzle some oil into a medium pot set over medium-high heat, and saute the onion, celery and carrot for a few minutes, or until soft. (Crumble or slice in a sausage too, if you like, and cook it through if need be.) Sprinkle with flour and stir to coat.

Add the stock, pickles, brine, potatoes and a good grind of black pepper. Bring to a simmer and cook for 15 minutes or so, or until the potatoes are tender. If you like, serve topped with sour cream and fresh dill. Serves 4.

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Dill Pickle Soup