1 large onion, finely chopped

1 stalk celery, finely chopped

1 carrot, finely chopped

1 clove garlic, finely chopped

2 tablespoons (30 ml) olive oil

1/2 cup (125 ml) dill pickle juice

4 cups (1 litre) chicken broth

1/2 cup (125 ml) finely chopped dill pickles

2 tablespoons (30 ml) chopped fresh dill

Salt and pepper

In a large saucepan over medium heat, soften the vegetables in the oil for about 5 minutes. Season lightly with salt and pepper. Deglaze with the pickle juice. Add the broth and the dill pickles. Bring to a boil. Cover, reduce the heat and simmer gently for about 20 minutes.

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