ogorkowa

1 tbsp butter
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

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

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