Dill Pickle Soup
2 cup onion, finely chopped
1 cup leeks, finely chopped
2 cups celery, finely chopped
4 cups potato, diced
2 cups diced dill pickle
⅔ cup dill pickle juice
3 cups water or vegetable stock
1 ½ litres bechamel (recipe below)
1 cup fresh dill, finely chopped
Heat a heavy bottomed soup pot over medium heat. Add onions and sweat until soft.
Add leek and celery, cooking & stirring occasionally until softened.
Add potato and cook, stirring occasionally for 5-7 minutes.
Stir in pickle juice, along with water and bechamel. Bring to a boil and turn down to a simmer, cook until potatoes are soft.
Stir in fresh dill and serve as desired.
Salt as needed throughout the cooking process.
Bechamel
¼ cup butter
¼ cup all purpose flour
1 ½ litre whole milk
Heat a saucepot over medium heat.
Melt butter. Once the butter is completely melted stir in flour (this is called a roux). Cooking for 1-2 minutes.
Whisk in milk. Switch to a wooden spoon and cooking, stirring occasionally until milk is thickened.
Cook 10-15 minutes on low heat to cook out the flour and lose the starchy taste. Season with salt and use as desired.