Potato, dill and pickled jalapeño soup with shoestring fries

For the shoestring fries, rinse the julienned potato under cold water then leave to soak in a bowl of cold water for 10 minutes to help remove excess starch

Drain and transfer the potatoes to a sieve set over a bowl, evenly salt the strands and leave for 30 minutes to drain away excess moisture. Squeeze in a clean tea towel to remove as much moisture as possible, then set aside

Place enough vegetable oil to come a third of the way up the sides of a deep pan. Preheat over a medium-high heat, or preheat a deep-fat fryer to 180°C. Set up a tray lined with kitchen paper for draining. Deep-fry the potato matchsticks in small batches for about 2 minutes until they turn a pale golden colour. Remove with a slotted spoon and drain on the kitchen paper. Season with flaky salt and set aside for later

For the soup, melt the butter in a large saucepan over a medium heat. Add the onion and cook for 15 minutes, or until softened. Add the garlic and cook for 1 minute, then pour in the chicken stock and stir through the caraway seeds

Add the diced potatoes, bring to a gentle simmer and cook for 12 minutes until the potatoes are tender. Avoid any vigorous boiling as this can damage the potato cubes

Remove the soup from the heat and season with salt, pepper and the jalapeño brine, to taste. Stir through the chopped dill just before serving to preserve its fresh colour

To serve, ladle the soup into bowls. Add a spoonful of soured cream and mustard in the middle, then top with a generous pile of crispy shoestring fries, slices of pickled jalapeños and reserved dill fronds. Stir the soured cream and mustard through the soup to create a creamy soup as you eat it, if you like