Polish Dill Pickle Soup (Paleo)

Ingredients

• 6 cups Chicken Broth
• 1 cup Dill Pickles
• 1/2 cup Pickle Juice
• 1 medium Onion
• 2 cloves Garlic
• 1 can Coconut Milk
• 2 tablespoons Fresh Dill
• 4 slices Bacon
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat (around 375°F/190°C). Add the 4 slices of bacon and cook for 6-10 minutes, or until crispy. Use a slotted spoon to remove the bacon to a plate lined with paper towels, leaving 1 tablespoon of bacon fat in the pot. Let the bacon cool slightly.
2. 2Add the 1 medium onion, cut into 1/4-inch dice, and the 2 cloves garlic, minced, to the pot with the bacon fat. Cook over medium heat (around 300°F/150°C) for 5-7 minutes, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
3. 3Pour the 6 cups of chicken broth into the pot. Add the 1 cup of dill pickles, chopped, and the 1/2 cup of pickle juice. Stir everything together.
4. 4Increase the heat to medium-high (around 375°F/190°C) and bring the soup to a gentle simmer. Reduce the heat to low (around 200°F/95°C), cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
5. 5Stir in the 1 can of coconut milk. Heat the soup gently for 3-5 minutes, stirring often, until it is warmed through. Be careful not to let the soup boil after adding the coconut milk, as this can cause it to separate.
6. 6Season the soup with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Taste and add more salt or pepper if needed.
7. 7Ladle the hot soup into bowls. Crumble the reserved 4 slices of bacon over the top and sprinkle with the 2 tablespoons of fresh dill before serving.

Substitutions

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