CALLING ALL DILL PICKLE LOVERS!
I’m here to tell you, dill pickles belong in soup! Yes, a dill pickle is a cucumber and that seems a bit odd in a hot soup, but I promise you; it’s a delicious idea!
Dill Pickle and Butter Bean Soup
If you love pickles, this soup is for you! This is one of those soups that will keep you coming back for more. The butter beans make this soup a meal by adding some much needed protein.
- 1 large Dutch oven
- 1 wooden spoon
- 1 soup ladle
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter sub with another tbsp of EVOO to make it vegan
- 1 ½ cups leeks sliced into half moons; this was 1 large leek for me
- 1 cup carrots chopped
- ¾ cup celery sliced; celery leaves reserved for garnish
- kosher salt
- 2 garlic cloves minced
- freshly ground pepper
- 1 bay leaf
- 16 oz can butter beans drained and rinsed
- ⅔ cup dill pickles chopped
- 3 tbsp dill pickle juice
- 6 cups vegetable or chicken stock
- 1 tsp dried dill
- 1 tsp dried shallots
- ½ tsp celery seed
- 1 lemon zest of 1 lemon
- Heat extra-virgin olive oil and butter in a large Dutch-oven over medium heat.
- Add leek, carrot, and celery; cook, while stirring occasionally, until veggies soften, about 5 minutes. Add garlic; cook until fragrant, about 60 seconds. Take care not to burn the garlic or leek.
- Add a good 3 finger pinch of salt, a few grinds of black pepper, and the remaining ingredients (minus lemon zest). Bring to a boil; reduce heat and simmer for 15 minutes.
- Remove the soup from heat and blend slightly using an immersion blender. If you don’t have one, remove 2 cups of soup and blend in a food processor or blender. This step will give a nice creaminess to the soup without any added cream.
- Stir in lemon zest. Taste; adjust seasoning, if needed.
- Garnish with celery leaves (optional).