Keto Dill Pickle Soup
How to Make It
Step 1
Melt 1 generous tablespoon of butter in a large saucepan or Dutch oven over a low/medium heat. Finely dice the onion, thinly slice the garlic and finely chop the celery. Add to the saucepan and stir well. Sweat gently for a few minutes until tender.
Step 2
Add the cauliflower florets to the saucepan. Thickly slice the pickles into discs and add to the saucepan. Add ¼ cup pickle juice from your pickle jar and the stock. Stir well to combine. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes to soften the cauliflower and pickles. You may add salt and pepper if desired; this will depend on the strength of seasoning in your stock.
Step 3
Remove the soup from the heat and carefully use a handheld stick blender to process the soup to a smooth purée. Alternatively, you can allow the soup to cool a little, then transfer to a free-standing blender to process. Taste the soup and adjust seasonings as desired. Divide the soup between individual serving bowls. Stir a tablespoon of sour cream through each bowl and scatter with chopped fresh dill to serve. Serve alone or with Keto bread for dipping.
Ingredients
- Sour cream – 4 tablespoon
- Chicken broth, bouillon or consomme, homemade – 3.25 cup
- Pickles – 3 medium – 3 3/4″ long
- Dill weed, fresh – 2 tablespoon
- Cauliflower Florets – 2 cup
- Celery – 1 medium – stalk – 7 1/2″ to 8″ long
- Butter, unsalted – 1 tablespoon
- Garlic – 1 clove
- Onion – 0.5 medium – 2 1/2″ diameter