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

1. Heat a heavy bottomed soup pot over medium heat. Add onions and sweat until soft. 

2. Add leek and celery, cooking & stirring occasionally until softened.

3. Add potato and dill pickle and cook, stirring occasionally for 5-7 minutes.

4. Stir in pickle juice, along with water and bechamel. Bring to a boil and turn down to a simmer, cook until potatoes are soft.

5. Stir in fresh dill and serve as desired.

6. Salt as needed throughout the cooking process.

Bechamel

¼ cup butter

¼ cup all purpose flour

1 ½ litre whole milk

1. Heat a saucepot over medium heat. 

2. Melt butter. Once the butter is completely melted stir in flour (this is called a roux). Cooking for 1-2 minutes.

3. Whisk in milk. Switch to a wooden spoon and cooking, stirring occasionally until milk is thickened. 

4. Cook 10-15 minutes on low heat to cook out the flour and lose the starchy taste. Season with salt and use as desired.