Pickle Soup Whole30-Paleo
Don’t knock this creamy heart warming dish until you try it! I was eating at Feldman’s Deli of my all time favorite lunch spots in Utah. Well when Janet makes something new on the menu you try it! One day she had pickle soup and I, like you, said Ehhh but like I said when Janet cooks, you eat! So pickle soup it was. It was so good I hoped it would be on the specials list every time we went in, (apparently that would mean it wasn’t a special). So I had to take measures into my own hands and here it is! This is my Whole30-Paleo version.
- stock pot
- cutting board
- 1 tbsp ghee
- 1 whole yellow onion diced
- 4 ribs celery ribs= sticks, diced
- 3 cloves garlic sliced
- 32 oz Chicken Broth (one box)
- 4 Yukon gold potatoes diced into 1/2 inch cubes
- 1 tsp salt
- 3 dill pickles diced
- 1 cup dill pickle juice
- 1 whole rotisserie chicken shredded
- 1/4 cup Nut Pods
- I make this dish in my Le Creuset but you can make this in any standard stock pot. Add Ghee to your stock pot and heat on medium low. Once the ghee has melted add the onion, celery, and garlic. Stir until translucent.
- Add the salt, potatoes and pickles, sauté for 15 minutes.
- Add half the amount of broth and simmer until the potatoes are tender.
- Transfer the hot liquid to a blender (I have tried using an emersion blender but with the potatoes it doesn't do the trick.) Blend until smooth. BE CAREFUL when opening the lid to your hot blender, it built pressure when blending the hot liquid and will "pop" open a bit and release a little hot liquid. I cover mine with a towel and hold over my sink for extra protection.
- Transfer the hot liquid back to your pot. Add the rest of the bone broth, dill, pickle juice, and chicken. bring to a simmer. Add nut pods right before serving. Creamy soup should be served at a temperature of 190-200. Enjoy!