Pickle Soup
Ingredients:
- 120g Aldersons Garlic & Dill pickles finely chopped
- 1 Tbsp Olive oil
- 90g Streaky Bacon
- 1 medium white onion
- 1 medium carrot
- 3 medium sized boiling new potatoes
- 75g pickle juice
- 750g Chicken Stock
- 25g Creme Fraiche
- 1Tbsp Parsley
- Salt and Pepper to taste
Method:
- In a pot heat olive oil and fry bacon until crispy
- Once crisp add in your carrots and onion
- Fry for 3-4 minutes then add potatoes
- Fry for a further 3-4 minutes then add your pickle juice
- Bring the pickle juice to the boil then add chicken stock
- Bring the stock to the boil then turn down the heat and simmer for around 15 minutes or until the vegetables are fork tender
- Once cooked turn off the heat and add your pickles, creme fraiche and parsley
- Season with salt and Pepper and garnish with a few extra pickles
- Serve with your favourite bread or crackers and enjoy!
