Zupa Ogórkowa with Dill Oil - Great British Chefs

Ingredients

• 2 bunches of dill
• 300ml of extra virgin olive oil
• 2 tbsp of unsalted butter
• 100g of white onion, finely diced
• 100g of carrots, finely diced
• 100g of celery, finely diced
• 250g of brine pickled gherkin, finely diced
• 200g of russet potato, peeled and finely diced
• 1l vegetable stock
• 50ml of sour cream
• 1 handful of dill, roughly chopped
• 1 pinch of dill
• 4 brine pickled gherkins, sliced into rounds