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NOTES: 1) The pickles, pickle juice, and broth add salt to the soup. Do not salt unless needed at the end. 2) If you don’t have an immersion blender, you can thicken the soup by placing 2 cups of soup in a standard blender. Open the vent in the lid and cover the blender. Then cover the lid with a kitchen towel for safety. Puree the soup and stir back into the pot.
Nutrition Information
Yield: 8 servings, Serving Size: 8
Amount Per Serving:Calories: 183 CaloriesTotal Fat: 6gSaturated Fat: 2.8gCholesterol: 60mgSodium: 1391mgCarbohydrates: 23.1gFiber: 4gSugar: 4.2gProtein: 9.2g
2 tablespoons butter
1 large sweet onion, peeled and chopped
1 1/4 cup chopped celery
1 1/4 cup chopped carrots
3 garlic cloves, minced
4 russet potatoes, peeled, quartered, and thinly sliced
10 cups vegetable broth
1 cup grated dill pickle (from 2-4 whole dill pickles)
1 bay leaf
2 egg yolks
1-2 tablespoons pickle juice
1 tablespoon fresh chopped dill
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1st Keep
 Annette_M_Shadiack
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