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Dill Pickle Soup Recipe

This soup is made from a century-old Swiss recipe. Traditionally it is a winter soup, but we serve it year-round because of the demand.—Nancy Ross, Salem, Oregon
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Dill Pickle Soup Recipe

Prep/Total Time: 20 min.

Yield: 8-10 Servings

10 10 20

Ingredients

1 cup butter, cubed
1/2 cup all-purpose flour
1-1/2 quarts chicken broth
12 ounces dill pickles, shredded or finely chopped (about 1-1/2 cups)
1 cup white wine or additional chicken broth
1/2 medium onion, finely chopped
3 tablespoons sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
3 to 4 garlic cloves, minced
2 teaspoons salt
1 teaspoon dill weed
1 teaspoon curry powder
1/2 teaspoon white pepper
2 bay leaves
2 cups warm milk
Dash green food coloring, optional
Croutons, optional

Directions

In a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients; bring to a boil over medium heat. Reduce the heat; add milk. Remove the bay leaves. Add food coloring and garnish with croutons if desired. Yield: 8-10 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 264 calories, 20 g fat (12 g saturated fat), 56 mg cholesterol, 1,579 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Dill Pickle Soup in Taste of Home December/January 1995, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Dill Pickle Soup

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Reviewed on Jan. 02, 2012 by mlheideman

Very tangy, but just what I wanted. I liked it more then the rest of my family. I used those giant dill pickles to make grating easier & I grated a couple carrot into it too. I also substituted half the amount of heavy cream for the milk. I have a feeling this is one of those recipes that will be even better the next day.

Reviewed on Oct. 04, 2011 by jif1965

I have been making Dill Pickle Soup since it was first published in TOH oh so many years ago. I especially love making it as a 1st course for a holiday dinner. Over the years I've shared this recipe with many.

Reviewed on Aug. 10, 2009 by lucyhoyt

I made this soup for our church's lenten soup supper. It was a hit; but most people said this was not a soup you could eat in large portions. It would be better served at a multi-course meal, where a small portion would be served. It definetly has a unique flavor that not everyone will enjoy; but certainly worth trying.