Polish Dill Pickle Soup (Zupa Ogórkowa) with Coconut Milk

Ingredients

• 6 cups Chicken Broth
• 1 cup Dill Pickles, chopped
• 1/4 cup Pickle Juice
• 2 medium Potatoes, peeled and diced
• 1 medium Carrot, peeled and diced
• 1/2 medium Onion, diced
• 1 can (13.5 oz) Coconut Milk (full-fat)
• 2 tablespoons Gluten-Free Flour
• 1/4 cup Water
• 2 tablespoons Dried Dill
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1In a large heavy-bottomed pot, bring the 6 cups of Chicken Broth to a rolling boil (212°F / 100°C) over high heat. Add the 2 medium Potatoes, peeled and diced into 1/2-inch (1.25 cm) cubes, the 1 medium Carrot, peeled and diced into 1/4-inch (0.6 cm) pieces, and the 1/2 medium Onion, diced into 1/4-inch (0.6 cm) pieces. Reduce the heat to medium and cook for 12-15 minutes, or until the potatoes can be easily pierced with a fork.
2. 2Stir in the 1 cup of chopped Dill Pickles and the 1/4 cup of Pickle Juice. Maintain a gentle simmer (around 190-200°F / 88-93°C) for 2-3 minutes to allow the flavors to combine.
3. 3In a small bowl, combine the 2 tablespoons of Gluten-Free Flour and the 1/4 cup of Water. Whisk them together until no lumps remain and a smooth slurry forms. Slowly pour this slurry into the simmering soup while continuously stirring with a whisk or spoon. Continue to simmer the soup over medium-low heat (around 180-190°F / 82-88°C) for 5-7 minutes, stirring occasionally, until the soup visibly thickens.
4. 4Reduce the heat to low (around 160-170°F / 71-77°C). Stir in the 1 can (13.5 oz) of full-fat Coconut Milk and the 2 tablespoons of Dried Dill. Heat the soup gently for 3-5 minutes, stirring occasionally, until it is hot throughout; do not allow it to boil, as boiling can cause the coconut milk to separate.
5. 5Stir in the 1/2 teaspoon of Salt and the 1/4 teaspoon of Black Pepper. Taste the soup and add more salt or pepper if desired. Serve the Polish Dill Pickle Soup hot in bowls.

Substitutions

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