Tuesday, April 14, 2015

Broccolli Cheese and Dill Pickle Soup.

This soup came about because I had a lot of dill pickle juice in the fridge. I have seen dill pickle soup recipes on blogs like Noble Pig before but I wanted a slightly different soup. So I was making broccoli cheese soup one day and added some dill pickle juice. The combination of the broccoli with the dill pickles is something totally unexpected and kind of amazing.  I have made this now as a full blown recipe and I find it's really tasty.

If you want something delicious and unique give this soup a try I promise you'll love it!! Enjoy!

Broccoli Cheese and Dill Pickle Soup

makes 6 servings

1 large white onion diced finely
1 cup diced carrots
2 lb broccoli florets chopped (can be frozen but thaw before using)
1 cup dill pickle relish
1 1/2 cups beer ( Wisconsin lager ) at room temperature
4 cups chicken stock ( have some extra on hand in case it needs thinning out)
2 cups dill pickle juice
1 cup dehydrated potato flakes 
1/3 cup flour
1 stick butter
1 cup milk
   salt to taste
2 teaspoons black pepper
2 tablespoons of worcestershire sauce
1 teaspoon mustard powder
2 dashes of nutmeg
2 tablespoon Franks hot sauce
1 1/2 cups grated sharp cheddar cheese
1 cup grated swiss cheese
1 cup sour cream


Melt  1/4 stick butter over medium heat in a heavy bottomed stock pot and add the onion and carrots.
Cook onion and carrot till soft but not brown. 
Add rest of the butter to melt.
Place milk in the microwave and heat till warm but not boiling.
Add flour to the onions and carrots and cook making a roux until it is slightly blond.
Slowly whisk the milk into the onion butter mixture and let thicken
Add dill pickle relish
Heat chicken stock in a pot and slowly add in.
Pour in the beer and stir to combine
Add in potato flakes
Add in cheese a little at a time whisking till incorporated and smooth and thick
Add in dill pickle juice stir to combine
Add in broccoli and cover.
Let simmer for about 20 mins until the broccoli is tender.
Add in spices and season with salt and pepper to taste.
Turn off heat. Let soup sit for 10 mins.
Then pour half the soup into a blender
With top on and holding with a towel blend the soup till pureed and smooth
Add back into the pot with the other half of the soup and stir to combine
Reheat to serve. 
Serve with crusty bread and top with a dollop of sour cream and a little more grated cheddar. Enjoy!!!

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