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Ingredients

1 (32 ounce) jar pickled cucumbers, drained and grated ¼ cup water ½ bunch celery, sliced 2 carrots, sliced 1 ham bone 1 onion, diced 1 leek, sliced 1 bunch fresh parsley, chopped 3 whole allspice berries water to cover 3 potatoes, diced 4 cloves garlic, crushed 1 tablespoon chopped fresh marjoram salt and ground black pepper to taste 2 tablespoons heavy whipping cream 1 tablespoon all-purpose flour

Nutrition Info

258.3 calories carbohydrate: 52.5 g cholesterol: 10.2 mg fat: 3.8 g fiber: 9.9 g protein: 7.1 g saturatedFat: 2 g servingSize: - sodium: 3024.8 mg sugar: 9 g transFat: : - unsaturatedFat: : -

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

4 servings

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