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Monday, 26 January 2015

Dill Pickle Soup

This usual soup is delicious and excellent with fish. Add 8 oz of cod or haddock in cubes to make a Phase 1 chowder for dinner.


  • 2 cup of chicken broth
  • 1 cup celery root, diced
  • 1/2 cup leeks, sliced
  • 1/2 cup whole large dill pickles, shredded
  • 1/2 cup pickle juice (or less/more to taste)
  • 1 tsp grapeseed oil 
  • 1 tsp celery seed
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 pinch ground dry mustard


  1. ‎Saute the celery root and leeks in grapeseed oil for 5 minutes. 
  2. Add spices and saute for 2 more minutes. 
  3. Add chicken broth and dill pickle juice. Cover and cook for 10 minutes until the celery root is cooked. 
  4. Add 1/2 cup grated dill pickle. If you prefer a smoother soup, use an immersion blender to puree the vegetables before adding the dill pickle.

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