Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a mixed vegetable soup which gets a lovely sour zing from grated cucumber pickles. Try it with dark rye bread.

Gallery

Recipe Summary

prep:
35 mins
cook:
1 hr 20 mins
total:
1 hr 55 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place grated pickles in a small pot. Add 1/4 cup water. Simmer until soft, about 20 minutes.

    Advertisement
  • Combine celery, carrots, ham bone, onion, leek, parsley, and allspice in a large saucepan. Cover with water. Bring to a boil; reduce heat and simmer until flavors combine, about 40 minutes. Stir in potatoes and garlic; cook until potatoes are soft, about 15 minutes. Remove ham bone.

  • Stir grated pickles and cooking liquid into the saucepan. Season soup with marjoram, salt, and pepper.

  • Mix heavy cream and flour together in a small bowl until smooth. Stir into the soup.

Nutrition Facts

258 calories; protein 7.1g; carbohydrates 52.5g; fat 3.8g; cholesterol 10.2mg; sodium 3024.8mg. Full Nutrition
Advertisement

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/28/2017
I used cubed ham instead of ham bone to save some time and it worked. This was good I expected the pickle to overpower but it did not and it was DELISH! Read More