Ingredients :
1 cup chopped dill pickles. I used theeeee best https://www.clevelandkitchen.com/pickles/classic-dill-pickle-spears
2 carrots, chopped
2 stalks celery, chopped
1 medium onion, diced
3 diced Idaho potatoes
4 cloves garlic, minced
Olive oil
2 Tbsp butter
4 Tbsp flour (I used gluten free)
6 cups chicken stock
1/2 cup pickle juice
1 cup heavy cream
S&P to taste
Chopped fresh dill, fresh thyme (a few sprigs) and a couple of bay leaves
1 cup shredded havarti – I used this one https://www.heinens.com/stories/we-know-our-sources-mayfield-road-creamery/
Instructions:
1. Dice up your potatoes and start them off in cold, salted water. I didn’t feel it necessary to peel mine, but if you feel inclined to peel them, don’t let me stop you. Boil these for about 10-15 minutes, strain, and set them aside.
2. In your dutch oven over medium heat, add a few swirls of olive oil and sauté your mirepoix and garlic. When the onions are translucent go ahead and add in the butter and flour. Cook that for a minute or so, you are making a roux. 😄
3. Slowly add in your chicken stock, pickle juice, chopped pickles, dill, thyme, and bay leaf. Simmer this for about 25 minutes. Then stir in your heavy cream and shredded havarti. Add some S&P if you like it like that and enjoy! I like mine topped with extra diced pickles, more dill, and a little swirl of more cream!
Xo,
Kathryn
Beans+Rahz 