Polish cucumber souop


    1 tablespoon unsalted butter
    1 medium leek, white and light-green parts, cut into 1/2" pieces
    1 medium carrot, trimmed and cut into 1/2" pieces
    1 medium parsnip, peeled and cut into 1/2" pieces
    1/2 celeriac, peeled, or 2 celery stalks, trimmed; chopped into 1/2" pieces
    5 cups homemade or no-salt-added chicken broth
    1-1/2 pounds baking potatoes, peeled and cut into 1/2" pieces
    32 ounces homemade or store-bought sour dill pickles in brine
    salt
    pepper
    1/4 cup heavy cream
    generous 2 tablespoons chopped fresh dill

    Melt the butter in a large pot over medium-high heat. Add the leek and stir
    to coat; cook for about 3 minutes or until softened. Stir in the carrot,
    parsnip and celery root, then add the broth. Once the liquid comes to a
    boil, cover, reduce the heat to medium-low and cook for 30 minutes or until
    the vegetables are tender.

    Place the potatoes in a separate pot and cover with water. Bring to a boil
    over medium-high heat; cook for 7 or 8 minutes or until they are cooked
    through yet still slightly firm. Drain.

    Meanwhile, strain the pickles, reserving their brine. Use a cheese grater or
    grater attachment in a food processor to coarsely grate the pickles. Add to
    the cooked vegetables in the pot, along with the pickle brine and the cooked
    potatoes. Season with salt and pepper to taste, and cook (over medium-low
    heat) for 5 minutes.

    Use an immersion (stick) blender to puree the soup so its texture is not
    ultra-smooth; you want the end result to still be a little chunky. Mix in
    the heavy cream. Add the chopped dill just before serving.