1 whole leek, chopped
1 carrot, chopped
1 parsnip, chopped
1/2 celery root, peeled and chopped
5 cups chicken stock
3 potatoes, chopped
1 32oz jar of polish dill pickles
salt and pepper
1/4 cup heavy cream
2 tbsp dill
- in a soup pot, melt the butter and add the leek, carrot, parsnip and celery root and cook to slightly tenderize.
- pour in the stock and bring to a boil. cover, lower heat and simmer about 30 min. use an immersion blender to puree.
- to the puree, add the chopped potatoes, grated pickles and their brine. cook until the potatoes are soft.
- season with salt and pepper. add in the heavy cream and dill.