Hoodoo dill pickle soup

A refreshing recipe from Chef Donovan Sawatzky of the Hoodoo Lounge & Grill

Ingredients

• 6 Dill pickles
• ½ Medium red onion
• ½ Cup of pickle brine
• 2 Litres of whipping cream 35%
• 1 tsp. Ground black pepper

Method

1. With a food processor, puree pickles and onions.
2. Transfer to a heavy bottom pot and heat on med/high for 5 minutes or until caramelization starts.
3. Add pickle brine, bring to simmer.
4. Add whipping cream and stir to prevent from separating.
5. Maintain simmer and reduce to desired thickness.
6. Add pepper.
7. Garnish with a dill pickle wedge and a sprig of fresh dill, and serve.

Serves 4 meal size or 8 cup size.