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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 More Pickle Recipes»
This recipe is:
Quick
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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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.
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