Dill Pickle Soup with Rye Croutons
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Step 1.
Heat oven to 180°C. Tear or chop the rye bread up and drizzle with olive oil, season with salt and pepper and cook for 20 mins, or until crisp. You can also use the airfryer.
Step 2.
Peel and dice the carrots, dice the celery, finely chop the onion and finely chop the garlic.
Step 3.
Heat a splash of oil in a large, heavy-bottomed pan and add the onion, celery, carrot and garlic. Sweat for 10 mins until lightly golden. Add the flour and cook off for 2 mins while stirring. Meanwhile, finely slice the gherkins and drain off the juice to use later. Halve the new potatoes.
Step 4.
Add the stock to the pan gradually, while stirring, and bring it to a boil. Add the potatoes and gherkins and a big splash of the gherkin juice, then simmer for 20 mins until the potatoes are fork tender. Chop the dill and stir most of it through the soup along with the soured cream and a squeeze of lemon juice, tasting and adjusting the seasoning with salt and pepper.
Step 5.
Serve the soup topped with more soured cream and dill, along with the rye croutons.
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