Crème Kefir Pickle Summer Soup
Prep time- 20 minutes
Cook time-10 minutes
Total: 30 minutes
1 lb Crème Kefir (Labne) (two 8 oz tubs)
3 cups chilled Manhattan-style pickle brine (Sonoma Brinery)
1 cup thinly sliced radish
1 cup sliced chives
4 hard boiled eggs
2 tablespoons raw honey
In a medium size pot, boil eggs for 10 minutes. Chill in a bowl of ice water then peel. Chop eggs up and set aside.
Thinly slice the radishes and chives.
Mix the crème kefir, chilled pickle juice, and honey in a blender or by hand until silky and smooth. Pour in soup bowls and garnish with chives, radish, and hard-boiled eggs.
A tart and refreshing summertime soup!