‘Kitchen therapy’ and weird were just what was needed one morning when I had emotional child-rearing issues weighing on my mind.
Items marked with a * are my additions to the original recipe.
5 dill pickles, grated
4 tsp. butter (1 tsp. for saute pan & the remainder for the soup pot)
4 cups water
1 large carrot, chopped (* 6 small carrots)
2 celery stalks (* 3 stalks)
1 parsley root (* 2 parsnips substituted ), chopped
1 leek, chopped (* skipped)
1 potato, peeled & chopped
*1 tblsp. salt
fresh, chopped dill
Over low heat, saute grated dill pickles in 1 tblsp. butter for 20 minutes. (This removes some of the ‘bite’ from the pickle giving it more of a mild vinegar flavor that adds interest to the soup.)
In a soup pot, combine water, remaining butter and chopped vegetables. Over medium heat, simmer till tender.
Add grated dill pickles, bring to boil & remove from heat.