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Pickle Soup

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SF Gate
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soups gluten free low carb nut free lunch

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Ingredients

12-14 ounces waxy white potatoes, peeled and cut into small chunks or large dice

1 1/2-2 carrots, peeled and cut into small chunks or large dice

1 1/2 celery stalks, including a small handful of the inner leaves, chopped

3 cups low-sodium beef, chicken or vegetable broth, or water

2-3 big fat juicy kosher dills, shredded or finely chopped

1/2-2/3 cup of pickle brine

1/2 onion, very finely chopped

3 cups heavy cream

Freshly ground black pepper

1/2-2/3 cup coarsely chopped dill leaves

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