- 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
- 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).
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Dill Pickle Soup(4)
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Delicious!!! Perfect on a cold night. My son says it's the "pickle chips soup"
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.
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.
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.