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Dill Pickle Soup

Dill Pickle Soup
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»
8-10 ServingsPrep/Total Time: 20 min.

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
© Taste of Home 2013

2 of 2

Dill Pickle Soup (continued)

Directions (continued)

  • leaves. Add food coloring and garnish with croutons if desired.
  • Yield: 8-10 servings (2 quarts).
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013